• 300g potatoes
• 100g salmon
• olive oil for cooking
• small handful flat leaf parsley
• 1 egg (free-range)
• 1 lemon
• 1 Tbsp buckwheat flour

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1. Bring a medium pot of salted water to the boil
2. Peel and chop the potatoes into small cubes and add to the boiling water, cook - approximately 10 minutes
3. Dry the salmon fillet with a paper towel, drizzle with olive oil and season with salt and pepper
4. Once the potatoes have finished their 10 minutes, place in a colander and steam above the potatoes until the salmon and potatoes are cooked through - approximately 10 minutes
5. Finely chop the parsley leaves
6. Drain the potatoes and remove the skin from the salmon
7. Mash the potatoes and allow to cool
8. Crumble the salmon into the potato mash, add the flour, egg, parsley and season with salt and pepper, mix thoroughly
9. Divide the mixture into 4 then shape into a patty about 2cm in thickness
10. Coat the patties in flour and place on a plate in the fridge to set
11. Heat a large frying pan with coconut oil and fry the fish cakes on both sides until golden - approximately 4 minutes
12. Serve alongside a light leaf salad and tartare sauce
13. Enjoy!