Ingredients:
500g organic salmon
500g potatoes
2 tbsp of chopped parsley
half zest and juice of 1 lemon
1 sprig of fresh thyme
2 cloves of garlic
Pinch of sea salt
50mls of olive oil
Salt and white pepper
1 lts of vegetable oil
200g plain flour
3 eggs
200g bread crumbs

Method:
1. Place salmon, skin side down, onto enough tin foil to be wrapped into a parcel.
2. Grate lemon zest and squeeze juice over the salmon then place the thyme, garlic, sea salt and olive oil on the salmon.
3. Close over the foil into a parcel.
4. Cook in the oven for approx 30-40mins at 150c.
5. Take out just as the salmon is cooked. Leave the salmon to cool for 10-15mins, discard the skin then flake down.
6. Meanwhile, peel and boil the potatoes. Once cooked, allow the potatoes to steam themselves dry for about 5mins.
7. Mash the potatoes.
8. Mix the salmon, potato and parsley together.
9. Season with salt and pepper.
10. Weigh out using scales to 180g.
11. Shape in a cutter then put in the fridge for 1 hour to set.
12. Lightly whisk the eggs then gently cover the fishcake in flour, then place it into the egg and make sure you cover the fishcake completely, then gently roll it in the breadcrumbs.
13. Heat the vegetable oil to about 180c and deep fry until golden. Place on a tray and bake for approx 12mins or until hot. Serve immediately.

Enjoy!