Preparation

• Tip the potatoes into a pan of boiling water and cook for 4 minutes
• Meanwhile, sit the salmon on a square of foil, season lightly and wrap to enclose
• Sit the salmon in a colander, position over the pan of simmering potatoes
• Cook for a further 8 minutes
• Take the salmon out of the foil, discarding any liquid and lightly flake the fish with a fork
• Drain the potatoes well and then mash
• Stir in salmon and 3 tbsp of Sacla’ Pesto
• Using floured hands, shape into 4 even sized cakes
• Dip into the beaten egg and then breadcrumbs
• Heat the sunflower oil in a large non-stick frying pan
• Cook the fishcakes for 4 minutes on each side, taking care when turning
• Stir the remaining Sacla’ Pesto into the mayonnaise to serve along with salad and lemon wedges