- 500g agria potatoes, peeled and diced
- 400g tinned salmon, bones removed
- 2 tsp wholegrain mustard
- 1 lemon
- 1 spring onion, finely sliced
- 2 Tbsp + 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill
- 1 egg, beaten
- ⅓ cup plain flour
- Olive oil
- ½ cup good quality mayonnaise
- 2 Tbsp capers, roughly chopped
- 2 Tbsp roughly chopped gherkins
- Salad leaves and lemon wedges, to serve
- Place the diced potatoes in a pot of salted water, and place over a high heat. Bring to a boil and cook until the potatoes are soft when tested, around 10-15 minutes depending on size.
- Once cooked, drain and mash the potatoes until smooth then transfer to a mixing bowl. Flake the tinned salmon into the mashed potato, then add the mustard, lemon zest, spring onion, 2 Tbsp chopped parsley, chopped dill and the beaten egg.
- Mix well to combine, then season generously with salt and pepper. Shape into 8 smaller or 4 large fish cakes, then dust in flour.
- Bring a nonstick frying pan to a medium heat with a generous drizzle of olive oil. Fry the fish cakes for 3-4 minutes each side, or until golden and crispy. Place onto a plate lined with a paper towel and keep warm in the oven if needed while frying the remaining fish cakes.
- To make the tartare sauce, stir together the mayonnaise, remaining parsley, juice of the lemon, capers and gherkins. Stir well to combine, then season to taste.
- Serve the hot fish cakes alongside your choice of salad and the tartare sauce. Garnish with lemon wedges and serve immediately.