These simple fishcakes are ready in a flash and a great way to use up any leftover mashed potato.
300g/10½oz potatoes, boiled and made into a dry mash
1 tbsp mayonnaise
1 large free-range egg, separated
splash of sweet chilli sauce
115g/4oz smoked salmon, chopped (you can use trimmings)
2 tbsp capers, chopped
1 tbsp fresh dill, chopped
100ml/3½fl oz milk
50g/1¾oz dried breadcrumbs
2 tbsp sunflower oil
Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill.
Shape the mixture into fishcakes.
In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered.
Chill in the fridge until ready to cook.
Preheat the oven to 160C/325F/Gas 3.
Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven.