Method

1. Fill a pot with water and bring to a boil. Peel and chop the potato into cubes and add to the boiling water. Cook until soft.

2. While the potato is cooking, heat 1 tbsp oil in a frying pan over medium-high heat and cook the salmon fillets skin side down for 3-4 minutes. Flip the fillets and lower the heat and cook for an additional 3-4 minutes, or until cooked through.

3. When the salmon is cooked, remove the skin and flake into large chunks and add to a mixing bowl. Add the melted butter, chilli flakes, paprika, mustard, lemon juice, egg and breadcrumbs and season with salt and pepper. Stir to combine.

4. When the potato is cooked, drain and dry off with a kitchen towel to remove excess moisture.

5. Mash the potatoes and add to the mixing bowl with the salmon mixture, stir to combine.

6. Using wet hands, form the mixture into 6 balls and flatten slightly. Place on a plate and chill in the fridge for 10-20mins.

7. Reheat the same frying pan on medium-high heat and add 1 tbsp oil. Fry the fish cakes for 5 minutes each side, or until the outside is golden brown and crispy. Serve with half a plate of salad for a balanced meal and enjoy!

Second Nature special tip

If you’re short on time, you can skip chilling the fishcakes in the fridge but keep in mind the fishcakes will be a bit more delicate to handle. This recipe can be frozen once the fishcakes have been cooked. Defrost in the fridge, and then reheat on a frying pan as per step 6.