Dill and mustard salmon cakes
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
600 g, cut into 3cm pieces
Light whole egg mayonnaise
¼ cup(s), (75g)
Capers, rinsed, drained
2 tsp, rinsed, finely chopped
Skinless salmon
400 g
Whole grain mustard
1 tbs
Fresh dill
2 tsp, finely chopped
Olive oil
2 tsp
Mixed salad leaves
150 g, baby variety
Lebanese cucumber
1 medium, thinly sliced
Red radish
6 large, thinly sliced
Fresh mint
¼ cup(s), coarsely chopped
Balsamic vinegar
1 tbs, white
Instructions
1
Boil, steam or microwave potatoes until tender. Drain. Transfer to a bowl. Mash until almost smooth.
2
Meanwhile, combine mayonnaise and capers in a bowl. Season with pepper.
3
Line a 30cm bamboo steamer with baking paper. Place steamer over a wok or saucepan of simmering water (ensure base of steamer does not touch water). Place salmon in steamer. Steam, covered, for 3–5 minutes or until just cooked through. Flake salmon.
4
Stir salmon, mustard and chopped dill into mash. Season with salt and pepper. Shape mixture into 12 x 2cm-thick patties. Place on a plate.
5
Heat oil in a large non-stick frying pan over medium-high heat. Cook patties, in batches (see notes), for 2 minutes each side or until golden and warmed through.
6
Meanwhile, combine salad leaves, cucumber, radish, mint and balsamic in a bowl. Season with salt and pepper. Serve fish cakes with caper mayonnaise, salad and extra dill.
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