Salmon Fishcakes - cooking recipe

Ingredients

6 large potatoes, peeled and quartered
1 can (7 oz) salmon, drained and flaked
1 None onion, finely chopped
2 tbsp chopped parsley
1 None egg, lightly beaten
2 tbsp vinegar or lemon juice
1/2 cup flour, seasoned with salt and pepper
1 tbsp olive oil

Preparation

Preheat the oven to 350\u00b0F. Cook potatoes in boiling salted water for 15-20 mins, until tender. Drain well and mash in a large bowl
Add salmon, onion, parsley, egg and vinegar or lemon juice; mix well. Form into 8 patties. Dust in seasoned flour, shaking off excess.
Heat olive oil in a large skillet on medium heat. Cook fishcakes, in batches, for 2-3 mins each side, until golden brown. Drain on paper towels. Keep warm in oven while cooking remaining fishcakes.