Instructions

1. Place the salmon in a saucepan with the milk, cover and bring to the boil. Remove from the heat and leave for 5 minutes to finish cooking, then remove the fish and break up the flesh into rough flakes, discarding any skin and bones.
2. Cook the frozen mixed vegetables in a saucepan of boiling water over a medium heat for 3–4 minutes, until tender, or according to the packet instructions. Drain and tip into a bowl. Add the poached salmon, mashed potatoes and spring onions.
3. Take walnut-sized spoonfuls of the mixture and shape into balls. Dust with flour, dip in the egg and roll in breadcrumbs. If you don’t intend to use the fish footballs immediately, flash freeze them on solid baking sheets, then pop into freezer bags for long-term storage.
4. Heat some sunflower oil in a non-stick saucepan and deep-fry the footballs in batches for 2–3 minutes, or 6–8 minutes if cooking from frozen. Of course you can shallow fry them, but they will not keep their round shape as well.
5. To make the minty yoghurt dip, stir the mint into the yoghurt. Drain the footballs well on kitchen paper and arrange on plates with small dipping bowls of the minty yoghurt and lime wedges, if using, to serve.