The binding is the part most likely to need adjusting.
Fish cakes normally hold together with egg and breadcrumbs. Without either, the starch in the potatoes plus cornflour has to do it, and the mixture must be dry or they will fall apart in the pan.
- Drain the potatoes and dry them hard. Crush with a fork, coarse, not mash.
- Drain the salmon thoroughly, squeezing out the liquid, and flake it in. Bones and skin included if you like; they mash away to nothing.
- Cornflour, mustard, lemon juice, salt and plenty of pepper. Work it together until it just holds when squeezed.
- Shape into six flat cakes, pressing firmly. Chill them if you can: even twenty minutes somewhere cool makes them hold much better.
- Hot pan, a generous film of oil. Four minutes a side, turned once only.
If the first one collapses, work another spoonful of cornflour through the mixture and press the rest harder.
Serves 3.