Easy Peasy Fish Cakes

In a large bowl, combine the salmon, mashed potato, spring onions, peas, parsley, lemon zest, salt & pepper. Add enough egg to bind it all together.

Using wet hands (to stop the moisture sticking to you) shape the mixture into cakes, then lightly coat each one all over with the semolina.

Heat the oil in a frying panover a low-medium heat and cook the fish cakes for a few minutes each side.

Serve with green salad.