Salmon feta and spinach fish cakes
Ingredients
- 700 g (1½lb) floury potatoes, such as Maris Piper, peeled and cut into large chunks
- 900 g (2lb) skinless salmon fillet
- 300 mL (½ pint) milk
- 100 g (3½oz) baby leaf spinach
- Zest of ½ lemon
- 2 tbsp. chopped fresh chives
- 75 g (3oz) feta cheese, finely crumbled
- 1 tbsp. mayonnaise
- 2 medium eggs, beaten
- A little plain flour for coating
- 125 g (4oz) white breadcrumbs, preferably a day or two old
- 4 tbsp. sunflower oil for frying
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