This delicious recipe uses any firm fish of choice, with lots of herbs and seasoning. Easy to make and can be made ahead and frozen.

Makes 5 fish cakes

4 salon darns - skin off, poach and flake

300gr cooked potato

zest of 1/2 lemon

1tbsp mayonnaise

2tbsp chopped fresh herbs - chose from chives, dill, mint, flat leaf parsley,coriander

Salt and Pepper to season

20g panko breadcrumbs

1tbsp oil

Add salmon and potato to a food processor, season well, add the zest and herbs then blitz gently - don’t turn it into wallpaper paste!

Tip out and with damp hands shape into 4 or 5 patties, gently pat into the breadcrumbs and set aside on a parchment lined plate.

Add the oil to the pan and gently fry the fish cakes on both sides to brown the crumbs and then put onto an oven proof tray and heat through in the oven for 10 minutes

Serve with side salad. stir fried rice or veg would be nice too.