Salmon and Prawn Fishcakes

Ingredients

500g floury potatoes such as King Edward or Maris Piper, peeled and cut into cubes
2 salmon fillets
180g cooked peeled prawns
4 spring onions, trimmed and sliced1 tbsp whole grain mustard
2tbsp chopped fresh dill
Zest of 1 lemon
2 tbsp plain flour
2 Free Range Eggs, beaten
4 slices of white bread
Sunflower or olive oil spray
1 jar tartare sauce
1 lemon, cut into wedges

Method

Place the potatoes in a large pan, cover with water, bring to the boil and simmer for 10-12 minutes until tender. Drain very well and let steam dry.
Once the potatoes are cool and dry add them to a large bowl. Using the Bamix C blade, mash until smooth.
Meanwhile, place the salmon in a small frying pan and cover with boiling water. Simmer gently for 5 minutes until cooked through. Drain and discard the water, then break into large flakes, discarding the skin.
Preheat the oven to 200°C, gas mark 6. Stir together the mash, spring onions, mustard, chopped dill, and lemon zest. Fold in the flaked salmon and prawns, then season.
Shape the mixture into 8 even-sized cakes – the mixture will still be warm, so leave to cool a little if necessary.
Now blitz the bread with the Bamix C blade until you reach fine breadcrumbs. Tip the breadcrumbs onto a large plate.
Dust the cakes in flour. Place the beaten eggs onto a plate. Dip each cake first in the egg and then in the breadcrumbs, making sure they are evenly coated.
Transfer the fishcakes to a large non-stick baking tray and spray lightly with oil. Bake for 20-25 minutes until crisp and golden brown. Serve with tartare sauce and lemon wedges.