Salmon and corn fishcakes

Instructions

1 Cook potatoes in boiling water until tender. Drain well and return to the pan on a low heat. Heat for another minute. Mash potato with low fat spread. Allow to cool.

2 Cook fish with spring onions in the microwave for 1 1/2 minutes, or until fish is cooked through. Leave to stand for 5 minutes.

3 Mix fish and onions through potatoes with corn and mixed herbs, and season with pepper. Leave until cool enough to handle.

4 Form into even-sized cakes using damp hands.

5 Beat egg with milk and pour onto a plate. Place flour on another plate. Dip cakes in egg, then flour.  Leave cakes to chill for 30 minutes to firm up (see tips). Meanwhile mix salad ingredients together. Season and chill.

6 When ready to serve, spray a non-stick pan with oil and heat until hot. Cook half the cakes at a time for 5 to 6 minutes, turning once.  Serve with the salad, a slice of lemon and tartare sauce.