The finished recipe. Salmon and Dill Fish Cakes with PeasIngredients 1 to 6. 130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 120 g Potato (A floury variety, mashed with nothing added. Wet mash makes cakes that fall apart in the pan. Raw, peeled weight.). 1 large, about 55 g Egg. 12 g Panko breadcrumbs. 20 g Spring onion. 6 g Olive oilIngredients 7 to 9. 80 g Frozen peas. A small handful, chopped Fresh dill. Of half a lemon Lemon zestStep 1. Boil the potato in chunks until tender, drain well and let it steam dry in the pan for a minute before mashing.Step 2. Lower the salmon into barely simmering water for six minutes, lift it out and flake it, discarding the skin.Step 3. Fold the salmon through the mash with the spring onion, dill, zest and plenty of salt and pepper. Shape into two cakes and chill for thirty minutes.Step 4. Beat the egg. Dip each cake in it, press into the crumbs, and fry in the oil over a medium heat for four minutes a side until deep gold.Step 5. Boil the peas for three minutes and serve alongside with more lemon.
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