Thai salmon fishcakes with potato wedges and low fat tartar sauce

For the fishcakes

350g/12oz mashed potato

150g/5½oz salmon, poached and flaked

50g/1³/₄oz frozen sweetcorn, defrosted

1 red chilli, deseeded and chopped

2 tablespoons fresh coriander, chopped

1 teaspoon oil

salt and freshly ground black pepper

For the potato wedges

2 medium baking potatoes, cut into wedges

1 teaspoon oil for brushing

For the tartar sauce

2 tablespoons virtually fat free mayonnaise

1 tablespoon light crème fraîche

2 tablespoons fresh parsley, chopped

1 teaspoon horseradish sauce

To make the fishcakes combine all the ingredients in a large bowl and season well.  Form into 6 patties using floured hands, then chill for at least 15 minutes.  Meanwhile make the potato wedges.  Place the potatoes in a pan of boiling water and boil for 5 minutes, then drain.  Place the wedges on to a baking sheet and brush with the oil.  Place under a preheated grill for 6-8 minutes, turning occasionally until tender and golden brown.  Brush the fishcakes with a little oil and grill for 3-4 minutes on each side until golden.  Make the tartar sauce by combining all the ingredients.  Serve with the fishcakes, potato wedges and salad or steamed vegetables such as peppers, mangetout and beansprouts.

Serves 2

Not suitable for freezing

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