Lemon & Herb Salmon Patties

Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes until tender.

Rub the salmon with 1 teaspoon of oil and a pinch of salt and pepper. Place in a colander and cover with foil. Once the potatoes are nearly done, set the colander over the pot, reduce to medium-low, and steam the salmon for 8 to 10 minutes until just cooked through.

Finely chop the parsley leaves. Drain the potatoes and leave to steam dry for 1 minute, then mash and spread around the sides of the pan to cool quickly.

Remove the salmon skin and flake the fish into the cooled mash. Add the flour, chopped parsley, lemon zest, and seasoning. Mix well. Shape into 4 patties about 2cm thick and dust all over with flour.

Heat 2 tablespoons of oil in a frying pan over medium heat. Cook the salmon patties for 3 to 4 minutes each side until crisp and golden. Serve with a wedge of lemon and salad or vegetables.