Salmon dill fish cakes in 4 easy steps
Ingredients
- 800g skinless salmon fillet
- 2 bay leaves
- small bunch dill stalks and fronds separated
- 500ml milk
- 600g Maris Piper potato peeled and chopped into even sized chunks
- zest 1 lemon
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- 4 tbsp caper rinsed and dried
- flour for dusting your hands
- 1 egg beaten
- 100g breadcrumb
- 4 tbsp vegetable or sunflower oil
- lemon wedges and watercress, to serve
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