Start by slicing the salmon into chunks
Chuck the salmon and prawns into the blender. (King prawns add better texture).
Blend lightly, so the mix is still quite chunky you do not want it to be too processed.
Scoop the contents of the blender into a bowl and crack an egg into the mixture.
Mix the yolk in with the blended fish, you can do this with a spoon. (It will turn quite gloopy).
Add salt and pepper for seasoning.
Wash your chopping board thoroughly and dry it, you will need it to be dry for the next step.
Sprinkle the flour onto the chopping board.
Take a tablespoon of the mixture and place it into your hands.
Cover the mixture completely in flour.
Pat the mixture in your hands, making flat circle shapes. This is very messy!
Roll in the flour, mould and shape as you can. These will still be fairly fragile even once moulded.
It should look something like this once moulded.
Place your fishcakes on to a flat surface, so you can put these easily into a pan.
Turn on the gas to a medium heat and put the oil in the pan. (I use olive oil).
Place the fishcakes into the hot oil, keep at a medium heat.
Once the bottom has hardened enough to move about the pan, flip it over.
Once flipped it should look something like this.
Flip over again once the bottom has begun to cook. Keep cooking for another 5 minutes, flipping occasionally.
You want them to look golden brown, not burnt on the outside.
Once they are golden brown take them out of the pan and leave to stand for 1 minute. You want all the juices to be locked in, and the oils from the pan to drain.
This is the part where you can squeeze a lemon on it, or dip it into a favourite sauce. I served mine with sweet chilli noodles and greens.