Tinned salmon potato fishcakes

Method

1. Cut the potato into even chunks and boil in lightly salted water. Cook the peas two minutes before the potatos are ready in the same water.
2. Set the potatos aside to cool, leaving space so that the moisture can escape as the potato cools.
3. Mash the salmon with a fork to the desired consistency. It's a matter of taste but finely mashed works well in this recipe.
4. Add the peas, the chopped spring onion, the lemon zest. the egg, salt and pepper and combine roughly with your hands into even, palm-sized fish cakes
5. Move the cakes through the flour, then the egg and finally the breadcrumbs until you have a batch ready for cooking.
6. Cook slowly in a lightly oiled pan, or air fry on 200 degrees Celcius for 15 minutes. These should be piping hot in the centre and golden brown on the outside.
7. Serve with some dill, a slice of lemon and a spoonful of yoghurt or tartare sauce.