1-Start by getting your ingredients ready, as this sets the foundation for delicious fish cakes. Begin with boiling, steaming, or microwaving the potatoes on high for 9 minutes until tender, then drain and mash them before cooling for 10 minutes. This step ensures the potatoes blend well without making the mixture too soggy.

2-Next, boil the peas and corn for 1 minute and drain them thoroughly. In a large bowl, combine the cooled mashed potatoes with the peas, corn, eggs, breadcrumbs, lemon zest, 0.25 cup of garlic aioli, and spring onions. Flake the salmon and mix it in, seasoning to your taste for a balanced flavor.

3-Shape the mixture into 12 patties, each about 0.33 cup in size, and place them on a tray. Grease a 6-hole pie maker with olive oil cooking spray, add a patty to each hole, spray with oil, close the lid, and cook for 10 minutes. Easy Fish Recipes on our site can offer more ideas if you’re new to this.

4-Carefully turn the patties with a heatproof spatula and cook for another 5 minutes until they’re golden and puffed. Remove them and repeat with the remaining patties, keeping them warm. Finally, mix the remaining aioli with 1 to 2 tablespoons of lemon juice and parsley, then serve the patties topped with this mixture, cracked pepper, and a large side salad or mixed vegetables.