Salmon Fish Cakes

We as an island do not eat enough fish, I think people under rate fish a fair bit this recipe however is fool proof and an excellent way of getting the kids to eat fish.
People panic when they here fish cakes they associate the recipe with 100 things you must do to get them right. This recipe is nothing of the sort in quick and simple and the result in perfect. We are poaching the fish in this recipe which Is cooking the salmon in liquid on a low heat, we are using milk to poach the salmon however if your not cooking for the children you can poach the fish in white wine. We are using a beautiful board from Caulfield country boards from their stunning Native Collection (The Salmon of Knowledge (An Bradán Feasa)

Ingredients

•400 g salmon fillet
• 300 ml milk
• 1 lemon halved
• 2 bay leaves
• 900 g leftover mashed potatoes
• 1 bunch scallions
• 1 tbsp flat-leaf parsley (chopped fresh)
• 4 tbsp plain flour
• 2 eggs, beaten
• 150 g fresh white or panko breadcrumbs
• 4 tbsp rapeseed oil
• sea salt
• black pepper (freshly ground)

Place the salmon in a large pan. Pour over the milk add in the lemon and bay leaves, cover and bring to the boil. Remove from the heat and leave the fish for 5 minutes to finish cooking in the hot milk.
Put the mashed potatoes in a bowl and beat in the spring onions and parsley. Break up the flesh into rough flakes. Gently fold into the mashed potato mixture and season to taste.
Using an ice cream scoop or just a normal big spoon shape the salmon and potato mixture into even-sized balls, then, using slightly wet hands, shape into patties.
Place the flour on a plate and season generously. Put the beaten eggs into a shallow dish and place the breadcrumbs in a separate dish.
Dust the salmon fishcakes in the seasoned flour, carefully dip them in beaten egg and then coat in the breadcrumbs. Heat the oil in a large heavy-based frying pan over a medium heat.
Cook the fish cakes for 5 minutes each side until golden brown, place on some kitchen paper to take of any excess oil.