Scrummy Salmon and Prawn Fish Cakes

Meanwhile put the salmon in the other pot of boiling water and poach for 6 mins, until the fish flakes easily. When cooked, take the salmon out. LH: Use two forks to break up the fish into flakes.

Chop your prawns into pea-sized chunks. Put a pan on a medium heat with 1 tbsp of oil and fry the prawns with a pinch of salt and pepper for roughly 4 mins (or until they have just turned pink).

Now mash your drained potatoes and add the flaked salmon and the prawns to the pot. Chop the chives with scissors (keeping a few chives back for garnish) and add them to the mixture. Season with ½ tsp of salt and a couple grinds of pepper. LH: Stir together until evenly mixed. Leave to cool for 5 mins.

Put a pot of water on to boil with 1/2 tsp salt. Cut each corn on the cob into two and when the water is boiling, add to the pot and cook for 10 mins.

Make your hands slightly damp with a bit of water. Tip: Damp hands prevent the mixture sticking to you so much. LH: Form the fishcake mixture into 8 equal sized patties. Heat 3 tbsp of oil in a frying pan on medium heat. Once hot, fry the patties gently on one side for 4-5 mins before turning over to cook the other side, for another 4-5 mins. The fishcakes should now be browned and crisped on both sides. Tip: Try to turn them only once or they may fall apart.

After the corn has been cooking for 10 mins, add the broccoli to the pot on top of the corn and cook for another 2-3 mins. Drain and set aside. Tip: If you want you can toss your veggies in a little butter (if you have it) as well as a sprinkling of salt and pepper.