Salmon Fish Cakes

Yield: 4 servings. Mix the salmon, potatoes, flour, tartare sauce, lemon, parsley and seasoning in a bowl. Shape into eight balls and then flatten into cakes. Refrigerate for 45 minutes. Dip the cakes into the beaten egg and into the breadcrumbs ensuring they are coated. Heat the oil in a frying pan on a medium heat. Fry until crisp and golden, about 5 minutes each side. Drain on kitchen paper and keep warm until the whole batch is ready.