Thai salmon fishcakes with potato wedges and low-fat tartar sauce

Ingredients

• For the fishcakes:
• 350/12oz prepared mashed potato
• 150g/5 and a half oz salmon, poached
• 50g/1 and three quarters oz sweetcorn, defrosted if frozen
• 1 red chilli, deseeded and chopped
• 2 tablespoons fresh coriander, chopped
• 1 teaspoon oil
• salt and freshly ground black pepper
• For the potato wedges:
• 2 medium baking potatoes, cut into wedges
• 1 teaspoon oil for brushing
• For the tartar sauce:
• 2 tablespoons virtually fat free mayonnaise
• 1 tablespoon light crème fraîche
• 2 tablespoons capers, drained and roughly chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon horseradish sauce

Instructions

1. To make the fish cakes simply combine all the ingredients in a large bowl and season well. Form into 6 patties using floured hands, then chill for at least 15 minutes.
2. Meanwhile, make the potato wedges. Place the potatoes in a pan of boiling water and boil for 5 minutes, then drain. Place the wedges onto a baking sheet then brush with the oil. Place under a preheated grill for 5-6 minutes until tender and golden b
3. Brush the fish cakes with a little oil and grill for 3-4 minutes on each side, until golden
4. Make the tartar sauce by combining all the ingredients then serve with the fishcakes, potato wedges and salad or steamed vegetables such as peppers, mangetout and beansprouts.