These salmon fish cakes are delightful - crispy breaded outsides and pink insides. This recipe can be used to make fish cakes from any fish - and must be one of the easiest fish dishes of all to prepare. Even so, this particular salmon recipe is unusually tasty, as well as being a traditional English fish dish.
Make 4 large fishcakes

* If you prefer to use tinned Tuna - then use about a 7 oz tin - but drain off all the oil.

Method:
1. Peel and very finely grate the carrot. Chop the onion into similarly fine pieces.
2. Peel and boil the potatoes until tender.
3. Grill the salmon for about 2 to 3 minutes each side. They are ready when the flesh starts to become a little opaque and the flesh is easy to flake with a fork. Remove any skin and bones and flake the flesh into small pieces with a fork.
4. Mash the potatoes with a little pepper but NOT with milk or butter! Once mashed, turn the potatoes into a bowl with the salmon flesh. Add the yoghurt, paprika, lemon juice, chopped onion and grated carrot.
5. Once the ingredients are well mixed divide into 4 large (or 8 small) portions and shape them into fish cakes. (See the 'Cooks Tip' on this page).  Add the whisked egg, a little at a time, until the mixture is held together (binded) by the egg - but without being too runny. Cover with bread crumbs.  And the egg will help them stay stuck to the cakes.
6. Heat a little vegetable oil in a fryingpan and, when hot, fry the fish cakes over a moderate heat for 3 minutes on each side. They should be golden brown.

These are lovely when served with a salad. Put a wedge of lemon onto each plate.