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Spicy salmon fish cakes

Yields1 Serving

 500g peeled and mashed ( no butter or milk ) potatoes
 1 large or 2 small tins of salmon ( drained )
 1 bunch of spring onions finely chopped
 1 finely chopped red chilli ( discard seeds and membrane if you don't like it hot )
 Zest of half a lime
 2 tblspns plain flour
 1 beaten egg
 115g breadcrumbs
 Salt and pepper
 Oil for frying
 Sweet chilli sauce for dipping ( optional )
1

Fry the chilli and spring onions in a little oil for one minute

2

Remove from heat and place in a large bowl

3

Add the potatoes , salmon , lime zest and salt and pepper . Mix well using your hands to combine

4

Shape into patties as small or big as you like

5

Dip in the flour , then beaten egg then breadcrumbs

6

Heat a little oil in a frying pan and fry on both sides until golden brown . These are already cooked so you're just wanting them warm and coloured

7

Serve with sweet chilli dipping sauce or chips and peas