1. First of all you need to make the mash so to do this, get a large pan of salted water to the boil and then throw in your potatoes.
2. When your potatoes are around half way through the cooking time (around 8 minutes) place a colander over the pan of potatoes and place in your salmon with a little olive oil, salt and pepper and chilli if using. You could of course mix this up with crushed garlic, a combination of herbs, spices or anything else you’ve got lying around or fancy giving a go.
3. Cook for a further 8 or so minutes until the salmon is cooked through and flakes when pressed.
4. Remove the salmon to a bowl and then drain your potatoes. Throw your parsley into the potato and get mashing. Unlike mash, you don’t need to add any butter, cream or milk to your pan. Just mash away.
5. If the salmon had skin on, remove and then flake using the back of a fork.
6. Add the salmon to the mash along with the flour and egg and give it all a good mix.
7. Shape the mixture into around 8 patties and place on a plate in the fridge for a good hour or so.
8. When you’re ready, place a large frying pan over a medium heat with a little oil and when smoking hot, add your fish cakes and fry for around 3 minutes on either side. Remember everything is cooked, you’re just looking to get a nice crunchy outside.
9. As soon as they leave the pan, squeeze over the lemon juice and serve up with a fresh salad in summer or some steamed vegetables in winter.