Step 1

Preheat the oven to 180C. Roast salmon on a lined baking tray for 10 minutes until just cooked. Cool, then flake the fish with a fork (discarding skin and bones) and mix in a bowl with the potato, sauces, lemon zest, parsley, and salt and pepper.

Step 2

Form the mixture into 24 small patties about 2cm high and 4cm wide (I like to form the mixture into a 2cm-thick slab, then use a sherry glass to cut them out like cookies.) Chill for 30 minutes.

Step 3

Place flour, egg and crumbs in separate shallow bowls. Dip each fishcake first in the flour, then egg, then crumbs.

Step 4

Heat butter and 3-4cm oil in a large, deep frypan over medium heat. In 2-3 batches, fry fishcakes for 2 minutes each side or until golden. Serve with lemon.