Salmon patty or cake

It is usually made with flaked cooked salmon and mashed potato, then shaped and coated in breadcrumbs. A salmon cake or patty may have less potato or a different coating, so the names are not always used consistently.

Chill the shaped fishcakes for about 20 minutes before cooking. Shallow-fry over a medium heat for around 4–5 minutes per side, until golden and steaming hot throughout.

Peas, tartare sauce and a squeeze of lemon are classic partners. New potatoes or chips make them a more filling meal; green vegetables work well too.

Yes. Drain it well, flake it into mashed potato and check for any larger bones before shaping; chill the cakes before frying so they hold together.

Cool them and put them in the fridge within two hours. The Food Standards Agency advises using refrigerated leftovers within two days and reheating them only once, until steaming hot throughout.

Freeze uncooked fishcakes in a single layer, then transfer them to a sealed container once firm. Defrost them in the fridge overnight before frying, and make sure they are steaming hot all the way through.

The salmon fish burger has more: 16.5 g per 100 g, compared with 13 g in a salmon patty.