Recipes+
Ingredients
Method
1.Place potato in a large saucepan; cover with cold water.
2.Bring to the boil over moderate heat; boil 15 minutes, or until tender. Drain; return to pan. Mash with butter and hot milk until smooth.
3.Combine 3/4 cup mash, salmon, egg, cheese, onion and 1/4 cup breadcrumbs in a large bowl.
4.Shape quarter-cups of mixture into 8 fingers. Roll fish fingers in remaining breadcrumbs to coat. Place on a large plate; cover with plastic wrap; chill 15 minutes.
5.Meanwhile, cook peas in a medium saucepan of boiling water 5 minutes, or until just tender; drain. Using a fork, mash peas roughly. Stir into remaining mash.
6.Heat oil in a large frying pan over moderately high heat.
7.Shallow-fry fish fingers, in batches, 2-3 minutes each side, or until golden; drain on paper towels. Reheat oil between batches if necessary.
8.Serve fish fingers with pea mash and lemon wedges.
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