Perfect fishcakes

Serves 2–3

• 0 binding
• 400g floury potatoes
• 250g salmon
• 1 tbsp chopped chives
• 1 tbsp capers
• 2 anchovy fillets
• 1 egg
• 40g flour
• 50g fresh white breadcrumbs
• 1 knob butter
• 1 tbsp vegetable oil
• 1
• 2
• 3

Step 1
Peel the potatoes and cut into evenly sized chunks.

Step 2
Put into a large pan and cover with cold water.

Step 3
Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy.

Step 4
Drain and put back into the hot pan for a minute to dry off, then roughly crush them with a fork, so they're a mixture of mash and larger lumps.

Step 5
Meanwhile, put the fish into a large pan and just cover with water.

Step 6
Bring to a simmer, then gently cook for 3–5 minutes, depending on the size of the fillets, until the skin, if any, pulls off easily, and it's just beginning to flake.

Step 7
Drain, skin if necessary and set aside to cool, then break into large flakes and add to the potatoes.

Step 8
Stir in the chives, capers and anchovies.

Step 9
Season lightly, and mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy.

Step 10
Use your hands to form into four large cakes or six smaller ones.

Step 11
Put the remaining egg in a shallow bowl, and tip the flour and breadcrumbs on to separate saucers.

Step 12
Dip each fishcake in turn into the flour, the egg, and finally the breadcrumbs until thoroughly coated.

Step 13
Put into the fridge for at least half an hour to firm up.

Step 14
Heat a frying pan with the butter and oil until the butter begins to foam.

Step 15
Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.