These mini fish cakes can be served as a starter or as part of a summer buffet. Alternatively, serve with new potatoes and salad for a tasty family supper.

Makes 12

Ready in 40 mins, plus chilling

2 x 170g cans skinless and boneless pink salmon, drained

400g fresh mashed potato

200g sweetcorn, canned or frozen

2 spring onions, finely chopped

Salt and freshly ground black pepper

2 tbsp plain flour

2 medium eggs, beaten

Vegetable oil for shallow frying

To serve:

Soured cream and smoked salmon

1 Place the salmon and mashed potato in a large bowl and mix together with a fork. Add the sweetcorn and spring onions, season well with salt and freshly ground black pepper and thoroughly mix again.

2 Divide and shape the mixture into about 12 small round patties. Place on a tray lined with baking paper. Cover with cling film and chill in the fridge for 1 hour.

3 Dust each patty with flour then dip into the beaten egg to lightly coat. Shallow fry the patties (in 2-3 batches) in hot oil for 2-3 mins on each side until golden brown. Drain on kitchen paper.

4 Serve warm topped with small dollops of soured cream and slices of smoked salmon.

TIP

For a crispier finish, coat the egg-dipped fishcakes in fresh white or brown breadcrumbs before frying.