Salmon and Potato Fish Cakes

Squeeze as much liquid from the potatoes as you can and place in a large bowl. Beat the eggs with salt, pepper and Italian herb seasoning and mix with the potatoes. Mix in salmon, spring onions, capers, red pepper, chillies, mushrooms and breadcrumbs. Form into about 12 fish cakes about 1.75cm thick.

Heat 5mm of oil in a large heavy frying pan over medium-high heat. Fry the fish cakes for about 3 minutes per side or until golden brown. Drain on kitchen towels quickly before serving. Try to fry all the fish cakes at one time, otherwise the mixture becomes stiff.