URGENT UPDATE: Please note the kff website will be unavailable and it won't be possible to order between 7:00pm-9:00pm Sunday 12th July.
To help us manage deliveries efficiently, online orders cannot be placed after 2pm. Orders placed before 2pm will be delivered the next available delivery day, orders placed after 2pm will be delivered on the next available day (not next day).
Free Range Medium Shell Eggs (020017)
STOKES Real Mayonnaise (051877)
CHEF WILLIAM Breadcrumbs (056746)
Watercress
Cook the potatoes in salted water until just tender, drain and whilst still hot pass through a ricer. Defrost the peas and mix into the mashed potato with chopped mint, chopped spinach and season. Break the tinned salmon up with a fork and mix into the potato mixture. Form into fishcakes and panure in the breadcrumbs. Cook the fishcakes in vegetable oil until golden and warmed through. For the sauce, simply mix the mayo, capers, dill and lemon. Serve with watercress and a wedge of lemon.