• 150g Potatoes, peeled and boiled
  • 200g Sweet potato, peeled and boiled
  • 1tbsp Tomato ketchup
  • 1tsp Dijon mustard
  • ½ Onion, finely sliced
  • 1tsp Parsley, finely chopped
  • 1 Egg, beaten
  • A pinch of black pepper
  • 400g Canned red salmon, drained and flaked
  • Plain flour for dusting
  • 75g Golden breadcrumbs
  • 3tbsp Olive oil


  • STEP 1

    Cook the potatoes and sweet potatoes in boiling water for 20 minutes. Drain and leave to dry out, then mash.

  • STEP 2

    Add tomato ketchup, mustard, onion, parsley and egg. Season to taste with pepper. Mix until well combined and then stir in the salmon.

  • STEP 3

    Place flour on a plate, shape handfuls of mixture into six to eight cakes and lightly cover with flour.

  • STEP 4

    Brush each fishcake with egg on all sides and then coat all over in breadcrumbs.

  • STEP 5

    Heat the oil and fry the fish cakes on each side until goldenbrown. Cut into finger-food pieces and serve.