About this recipe:Chunky fishcakes are a real favourite, and are even better served with this zesty mustard and dill sauce.
1 large baking potato, about 250g, peeled and thinly sliced
6 tsp Dijon mustard
2 tbsp chopped fresh dill
2 tbsp cider vinegar
1 tsp light muscovado sugar
2 tbsp mayonnaise
1 tsp grated lemon zest
1 tbsp lemon juice
420g can pink salmon, drained
2 tbsp plain dry breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp vegetable oil for frying
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Method Prep:20min › Cook:8min › Ready in:28min
Cook the potato in a small pan of lightly salted, boiling water for 6–7 minutes or until tender. Drain well, transfer to a large bowl and mash with a potato masher. Set aside to cool to room temperature.
Meanwhile, stir together 4 tsp of the mustard, the dill, vinegar, sugar and 2 tbsp of water in a small bowl. Set this mustard and dill sauce aside.
Add the mayonnaise, the remaining 2 tsp mustard, lemon zest and lemon juice to the mashed potato. Add the salmon and mix together. Shape the mixture into four even-sized cakes.
Combine the breadcrumbs and parsley on a plate or sheet of greaseproof paper. Dredge the fish cakes in the crumb mixture, patting it on.
Heat the oil in a large non-stick frying pan, over a medium heat. Add the salmon cakes and fry gently for 4 minutes on each side until crisp and golden.
Serve hot with the mustard and dill sauce drizzled over the top.
Choose canned pink salmon rather than the more expensive red salmon for these fish cakes. They can be prepared ahead up to the end of step 4 and chilled, then cooked just before serving. If you don't have dill, add some snipped chives to the sauce.