These fishcakes are packed with protein to keep your energy topped up and feeling fuller longer.

We used fresh salmon fillets which were roasted in the oven on a baking tray for 15 minutes, but if you wanted to save time you could use either tinned salmon or cooked salmon from the supermarket.

Try to select sustainable wild-caught salmon, as farmed salmon isn’t fed the same diet, giving it a less favourable fatty-acid profile.

Serves 6

Low-fat cooking spray

500g potatoes, suitable for mashing, peeled and chopped

210g fresh salmon

1 large egg, lightly whisked

½ small red onion, finely chopped

1tbsp chopped coriander

2 tsp chopped chives, plus extra to serve

1/2 tsp lazy chilli

2 tsp wholegrain mustard

salt and freshly ground black pepper to taste

2 tb plain flour

Lime wedges to serve

Method

Preheat oven 200c, gas 6, 400f

Boil the chopped potato in water for 15 minutes or until tender, drain, mash and set aside

Place the salmon fillets onto a baking tray and bake for 15 minutes or until cooked through, leave to cool.

Flake the salmon fillets into a bowl, add the mashed potato, egg, onion, herbs, lazy chill, mustard, and salt and pepper.

Place the mixture in a bowl and chill in the fridge for 30 minutes, when you are ready to cook the fishcakes, take the mixture out of the fridge and divide into 6

Shape each portion into a fishcake and sprinkle both sides with flour.

Heat a large frying pan over a medium heat, then cook the fishcakes for 5 – 7 minutes on each side, until golden brown.

Serve immediately, with new potatoes and vegetables and chives scattered over and lime wedges on the side.