Avocado fishcakes

Ingredients 1 avocado, 1 Maris Piper potato, smoked salmon, prawns, spring onion, old bread, coriander, lime

Serves: 4 Preparation: 30 minutes

When I posted my recipe for avocado mash last week, I knew (despite my hatred of fish) that it would make the perfect base for a fishcake. Some smoked salmon, juicy prawns, the delicate creamy avocado mash with a tangy hit of lime smothered in coriander breadcrumbs... if you like fish then you'll love this!

1) Peel and cut the potatoes, then boil in hot salted water for 20 minutes and strain away the water. Set aside to cool.

2) Pulse the bread in the blender to form crumbs and stir through some finely chopped coriander.

3) Halve the avocados and scoop the fruit from the shell, discarding the stone. Pulse in the blender until smooth and creamy, then add the potato, a squeeze of lime and pulse again to combine.

4) Chop 2 spring onions and stir through the mash, along with the salmon and prawns and season well. Form into patties and roll in the breadcrumbs.

5) You could fry these, but I baked in the oven for 15 minutes. Perfect with mayonnaise, yoghurt or even cocktail sauce