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Method Prep:15min › Cook:35min › Ready in:50min
Put the potatoes in a saucepan and cover with boiling water; bring to the boil and cook over low heat until tender, about 10 minutes. Drain and mash; set aside to cool down.
Place the salmon in a large frying pan and cover with milk. Bring to the boil, reduce the heat, and gently cook for 4 to 5 minutes. Remove from the heat and allow to sit in the milk for an additional 10 minutes. Remove from the milk and set on a plate; flake the salmon and leave to cool slightly.
Combine the egg, chives, lemon juice, salt and pepper in a bowl. Gently mix in the mashed potato and salmon. Divide the mixture into 8 equal portions, shape, and pat down into circles. Lightly cover both sides of the fishcakes with breadcrumbs.
Heat the oil in a large frying pan over medium heat. Cook the fishcakes so that they are golden brown and crisp on the outside and heat through, about 4 to 5 minutes per side. Sprinkle with parsley and serve with a salad.