Another budget, ethical dinner. Aren’t you sick of my preachy nonsense by now?


This makes four tasty gorgeous fish cakes. A hearty serving is two per person but you’d get away with one per person if you had plenty of sides.

200g canned wild salmon
300g approx of raw potatoes
2 tablespoons of flour
A knob of butter
2 scallions, very finely chopped (or, if you prefer, a handful of chives or other fresh green herb)
1 egg, lightly beaten
2 tablespoons of flour
The zest of 1 lemon
Salt and pepper
Light olive oil or other vegetable oil (not extra virgin)

Peel your spuds and cut them into chunks. Boil them until tender, and then mash. Stir in a knob of butter.

Meanwhile, open the can of salmon (stinky!) and remove any skin or bones. You can eat these, if you like, but I don’t like to. Add the mashed potatoes, chopped scallions, flour, egg and lemon zest. Season generously with salt and pepper. Stir together until you have a pleasing, pungent gloop.

Heat a couple of glugs of olive oil in a decent frying pan. Divide the mixture into four  wet patties and lower it into the hot oil. Flatten each quantity of the fish/potato mixture slightly with a spatula, to create your fish cake shape.


Fry for 3-5 minutes on each side until golden and piping hot throughout.

Serve with lemon wedges and mayo, and anything else that tickles your fancy. Lash that into you now!