Method

​1 Boil the chunks of potato in slightly salted water for 20 minutes until soft. Drain the potatoes and mash with mayonnaise until smooth - make sure there are no lumps. Season with pepper and salt.

2 Drain the tinned salmon well. Place in a mixing bowl with the mashed potato, parsley, capers and lemon. Mix thoroughly and check the taste adding necessary seasoning.

3 Cover the bowl with clingfilm and place in the fridge to chill for at least 2 hours.

4 Once chilled, put the beaten egg in a bowl and polenta on a plate. Divide the mixture into 6 balls and then flatten into cakes.

5 Take one of the cakes and dip into the beaten egg and then into polenta ensuring that it is covered evenly. Repeat for each one.

5 In a large frying pan, heat the oil and butter over a high heat. Once the oil and butter is hot add the fish cakes to pan and turn down to a medium heat and allow each fish cake to cook for 3-4 minutes on each side until golden brown.