Salmon Fishcakes, Fried Eggs

Peel and chop the potatoes. Add them to a pot of salted boiling water. Cook the potatoes for 15 min until soft. Drain the potatoes, return them to the pan with the butter and salt and mash until smooth.

Meanwhile, roughly chop the smoked salmon and parsley leaves. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and pepper. Fry for 2-3 min or until cooked through. Once cooked, flake the salmon with a fork. Transfer salmon to a bowl or plate, wipe the pan and reserve it.

Once the potatoes are cooked, gently fold in the flaked salmon, smoked salmon and parsley. Shape the mixture into 6 patties. Add the flour, eggs and panko bread crumbs to three separate bowls. Whisk 1 of the eggs and season with salt. Season the flour with salt and pepper. Turn the patties in the seasoned flour, then dip them in the beaten eggs and finally coat them in the panko bread crumbs.

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Cook the patties for 6 min on each side or until golden brown.

Meanwhile, trim and chop the green beans. Cook the beans and peas in a pot of salted boiling water for 3 min until tender. Drain. Meanwhile, trim and slice the spring onion. Add 1 tbsp of lemon juice to a bowl with the olive oil, salt and pepper. Whisk until combined. Toss the drained peas, beans and spring onion in the dressing.

Heat a second pan with a drizzle of oil over a medium heat. Once hot, crack the remaining eggs into the pan and fry for 2-4 min or until done to your liking. Serve the fishcakes over the green bean salad, with a fried egg on top.