Take this list with you to any of our 8 supermarkets:
Boil the potatoes in a pan, adding the frozen peas for the last 2 minutes.
Finely chop the chives and add them to a mixing bowl. Add also the salmon, flaked it into small chunks.
Add the flour and lemon zest to the mixture. Crack in the egg and season with pepper.
Mash the potatoes and peas together and mix with the other ingredients until really well combined.
Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake.
Carefully place the fishcakes into the pan and cook for to 4 minutes on each side, or until crisp and golden.
Serve the fishcakes with lemon wedges.