Salmon fish cakes

Serves 4

I find a traditional fish cake a little bland. I like to inject mine with fresh ginger and herbs, and a little green chilli.

300g/10oz potatoes, peeled and chopped
415g/13 oz tin of good-quality red salmon, drained and flaked
40g/1 oz plain flour, extra for dusting
2 large eggs, beaten
4 spring onions, chopped
3 tbsp flat-leaf parsley, chopped
1 tbsp chives, chopped
1 large green chilli, finely chopped
1 tsp grated fresh ginger
2 tbsp crème fraîche
160g/5 oz fresh breadcrumbs
Zest of 1 unwaxed lemon
Freshly ground black pepper and sea salt
Light flavoured oil, for frying

To serve

Rocket leaves
Lemon, cut into wedges

Boil the potatoes in salted water for about 25 minutes until tender. Drain and roughly mash. Put the potatoes in a bowl with the salmon, flour, eggs, spring onions, herbs, chilli, ginger, crème fraîche, breadcrumbs and lemon zest and season well. Mix well, shape into 8 patties and dust in a little flour.

Heat the oil in a frying pan over a medium heat. Fry the fish cakes in batches for 2-3 minutes on each side until golden and cooked through. Serve with rocket and lemon wedges.