Really quick salmon fishcakes

Method

1. Put all the ingredients, apart from the breadcrumbs and oil, into a large bowl, season, then gently mix. Use your hands to bring the mixture together, then mould into 4 patties. (If the mixture is too loose to hold together, add 1-2 tbsp plain flour.)
2. Tip the breadcrumbs into a medium bowl, then add the patties to coat.
3. Pour the vegetable oil into a medium frying pan to a depth of 1-2cm and set over a medium-high heat. When the oil starts to shimmer, gently drop in the fish cakes. Fry for 2 minutes on each side until crisp, then remove with a fish slice and place on kitchen paper to soak up any excess oil. Serve with a squeeze of lemon juice and a leafy green salad.
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