• 250 g/8 oz cooked, mashed potatoes

• 500 g/1 lb cooked salmon, boned and flaked

• few drops Tabasco sauce or 1/2 teaspoon cayenne pepper (optional)

• 1-2 tablespoons lemon juice

• 2 tablespoons finely chopped parsley

• 1 large egg yolk, beaten

• plain flour, for dusting

• 1 large egg, beaten

• 125-175 g/4-6 oz fresh white breadcrumbs

• 1 tablespoon oil

• 50 g/2 oz butter

• salt and pepper

To serve:

• Fresh Tomato Sauce

• 4 lemon wedges

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Method:

1. Combine the potatoes, flaked fish, Tabasco sauce or cayenne pepper, if using, lemon juice and parsley in a large bowl and season well with salt and pepper.

2. Mix well to combine. Bind with the egg yolk. Turn the mixture on to a lightly floured surface and form into a thick roll about 28 cm/11 inches long and 5 cm/2 inches thick.

3. Cut into 8 even-sized pieces and shape each into a neat cake 6 cm/2 1/2 inches in diameter and 1.5 cm/3/4 inch thick.

4. Dip the cakes in the beaten egg and coat evenly with breadcrumbs.

5. Heat the oil and butter in a frying pan. Add the fish cakes and fry for about 5 minutes on each side until they are crisp, golden and very hot.

6. Drain well on absorbent kitchen paper and serve with fresh tomato sauce and lemon wedges.