Dill and mustard salmon cakes

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.