Instructions

Prep the potato base:

Steam or boil the potatoes until tender. Drain thoroughly and let them steam-dry in the hot pan for a few minutes to remove excess moisture. Mash until completely smooth, then let cool slightly.

Cook the fish:

Place the salmon fillets on a microwave-safe plate, cover, and cook for 2 - 3 minutes (or gently poach in simmering water for 5 minutes) until just cooked through. Flake into large chunks with a fork, discarding any skin. 

Combine and shape:

In a bowl, combine the mashed potato, lemon zest, herbs, spring onions, capers, and mayonnaise. Season well with salt and pepper. Gently fold through the flaked salmon, keeping the flakes as whole as possible. Shape the mixture into 4 equal patties.

Coat and chill:

Set up three shallow bowls: one with flour, one with beaten egg, and one with panko crumbs. Lightly dust each patty in flour, dip in egg and coat in panko breadcrumbs. Place on a plate and chill in the fridge for at least 20 minutes to firm up.

Fry until golden:

Heat the oil in a wide frying pan over medium-high heat. Fry the fishcakes for 3 - 4 minutes per side until golden brown and hot through. 

Serve immediately with lemon wedges and tartare sauce.