Salmon & potato fishcakes

What you need

Ingredients

Measured for 4 servings.

• 600 gskinless salmon fillet
• 500 gfloury potatoes, peeled and chopped
• 2large eggs
• 80 gcertified gluten-free oats, finely ground
• 20 gfresh dill, chopped
• 1lemon, zest and juice
• 1 tbsprapeseed oil
• 250 gplain Greek yogurt
• 1 tspDijon mustard

Make it

Method

1. 01

   Cook the salmon first: bake or pan-cook it until opaque and 63°C at the thickest point. Cool just enough to handle, then flake it into large pieces.

2. 02

   Mix the cooked potato and remaining fishcake ingredients gently with the flaked salmon; avoid mashing the fish into a paste. Shape even cakes and chill briefly if the mixture is soft.

3. 03

   Cook the cakes in a lightly oiled non-stick pan over medium heat until crisp and golden on both sides. Confirm that the centre of every cake is at least 63°C before serving.

4. 04

   Serve hot with the listed garnish or sauce.