Salmon and dill fish cakes

Name: Salmon and dill fish cakes
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 potatoes medium, peeled; salt and freshly ground black pepper to taste; lemon juice only; 400.00 g salmon tinned and drained; 30.00 ml butter; 15.00 ml flour; 1.00 spring onions bunch, finely chopped; 30.00 ml dill chopped; maize meal or breadcrumbs; sunflower oil for frying

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (10)

4.00	potatoes — medium, peeled
	salt and freshly ground black pepper — to taste
	lemon — juice only
400.00 g	salmon — tinned and drained
30.00 ml	butter
15.00 ml	flour
1.00	spring onions — bunch, finely chopped
30.00 ml	dill — chopped
	maize meal — or breadcrumbs
	sunflower oil — for frying

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Method:

Boil potatoes until tender but not too mushy. Mash while still warm. Season, add a little lemon juice and flake in salmon.
Mix in butter (see tips), flour, spring onions and fresh dill.
Scoop up small quantities of fish cake mixture and shape into balls by rolling between your palms.
Flatten slightly, then dip fish cakes in cornmeal or breadcrumbs to cover completely and fry in heated oil for about 5 minutes a side, or until golden and cooked through.
Serve hot, with a salad of your choice.