Salmon fishcakes, stir fried radish and pak choi, steamed green beans

I don't much like tinned salmon - but I think it's fantastic in fishcakes.

These fishcakes are gluten free, and very simple.

There was radish, pak choi and cucumber left from the veg box, and I didn't actually quite fancy salad, so I did a bit of a stir fry.  I would recommend it.

So,  from start to finish...

Potatoes
Tinned salmon
polenta
olive oil
green beans
Onion
Bunch of radishes
Pak choi
cucumber
fennel seeds
chili flakes
celery salt
garlic
white wine


1.  Peel and boil potatoes.  Mash.
2.  Stir in drained tinned salmon and season.
3.  When cooled, squish into patties and toss in polenta.  (Put them in the fridge if you have time).
4.  Fry in olive oil, keep warm in the oven while the other stuff is finished off.
5.  Steam beans.
6.  Stir fry chopped onion in light olive oil, add pak choi stems, fennel seeds, radish, cucumber, garlic and chili flakes.

Yum. Light, fresh and filling and somehow suited today's autumnal sunshine.