SALMON FISHCAKES

Ingredients.....50 gm of frozen peas, 600 gm of potatoes, peeled and chopped, 1 tbs of dried chives, 360 gm can of salmon, 1 lemon, grated and juiced, 1 tbs of flour, 1 egg, lightly beaten, 1 tbs of canola / rice bran oil. Heat a large saucepan with water and add the chopped potatoes, simmer until cooked through and add the peas for the last 3 minutes. Drain and mash the potatoes and peas. Set aside to cool. Drain the salmon through a colander, place into a bowl and use a fork to break into small chunks. Add the beaten eggs, chives and lemon zest and juice, mix it all together. Season with cracked pepper. Add the mashed potatoes to the salmon mix and stir until everything until well combined. Sprinkle a little flour over your work surface and a large pklate. Divide the mixture into eight balls. Use your hands to pat and shape into fishcakes , about 2 cm thick. Place the formed fishcakes, singely on a lightly floured plate. Heat a large frypan over a medium with the oil. Carefully place the fishcakes in the pan and cook on each side until golden and crisp. Serve with a drizzle of the lemon juice.