Makes 4 decent fish cakes, enough for 2 people. Roast 2 seasoned salmon fillets in the oven at 170c for about 15 minutes. While this is happening take a fork and roughly mash some cooked potatoes in a bowl, you want approx one medium potato to your two pieces of salmon. Once the fish is cooked, let it cool a little and flake it into the bowl with the spuds (don't completely mush it, you want some texture). Make sure no bones or skin get in. Now add a small handful of chopped parsley, a teaspoon of chopped capers (optional, The Boyfriend hates them and he noticed when I snuck them in), juice of half a lemon, a tsp Tabasco (not essential but it is really) and a decent amount of salt and pepper. Combine gently and taste for seasoning. I made these at half ten the other night, knackered from a long day at work, so I simply shaped them into cakes and fried them in a non-stick pan in a splash of olive oil. If you are eating at a slightly more normal time, I would thoroughly recommend dipping in egg and then breadcrumbs for the ultimate crust. Fry until golden brown and heated all the way through.
These are delish, but if you can't be bothered you could always eat out, order the fish cakes and whinge about how crap they are.