Salmon sumac fishcakes
Ingredients
- 250g floury potatoes (such as Maris Piper), cut into chunks
- 1 tbsp whole milk
- 250g skinless, boneless salmon fillets
- 1 lemon, zested and juiced
- 20g parsley, finely chopped
- 20g dill, finely chopped
- 20g cornichons, finely chopped
- 2 spring onions, finely chopped
- 2½ tsp sumac
- 3 tbsp plain flour
- 1 egg, beaten
- 60g plain breadcrumbs
- 200ml vegetable oil
- watercress, to serve
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