Salmon fish cakes

• porsi: Makes 4

Bahan-bahan

1 x 170g tin of John West Pink Salmon Skinless & Boneless, drained

1 tsp fresh dill, chopped

Zest of ½ a lemon

150g mashed potato, chilled

1 egg, beaten with a splash of milk

2 tbsp plain flour

50g breadcrumbs

2 tsp sunflower oil

For the tartare sauce:

2 tbsp mayonnaise

Juice of 1 lemon

1 tsp capers, chopped

2 gherkins, finely chopped

½ tsp fresh dill, chopped

Petunjuk

1 Stir together the John West Pink Salmon, dill, lemon zest and mashed potato in a large mixing bowl.

2 Divide the mix into four balls and shape each into a fishcake. Place on a plate and refrigerate for 15 minutes.

3 Preheat the oven to 190C/170C fan/gas mark 5. Place the egg, flour and breadcrumbs into three separate bowls. Dust each fishcake in flour until completely coated. Then, dip the fishcakes into the eggs and roll each in the breadcrumbs to coat.

4 Heat the oil in a non-stick frying pan over a medium-high heat. Cook the fishcakes for about two minutes per side until browned, then transfer to a baking tray and bake in the oven for 10 minutes to heat through

5 Mix all the ingredients for the tartare sauce in a bowl. Serve the fishcakes with a spoonful of tartare sauce.