Salmon fishcakes with green beans

• Salmon fillets (2 pack)2
• White potatoes800g
• Spring onions (bunch)1
• Lemons (4 pack)1
• Free range eggs (15 pack)1
• Plain flour30g
• Vegetable oilstore cupboard30ml
• Frozen green beans300g

Plus salt and pepper. About £5.09 for the amounts used.

Method

1. 1

   Peel 800g potatoes, cut into chunks and boil for 15-20 minutes. Drain well, mash and leave to cool a little.

2. 2

   Meanwhile, poach 2 salmon fillets in simmering water for 8 minutes until cooked through. Remove the skin and flake.

3. 3

   Mix the salmon into the mash with sliced spring onions, the zest of 1 lemon and 1 beaten egg. Season. Shape into 8 cakes, dust with 30g flour and fry in 2 tbsp oil for 4 minutes on each side until golden.

4. 4

   Boil 300g frozen green beans for 4 minutes and serve with lemon wedges.