Hot Smoked Salmon and Potato Fish Cakes with Dill Mayo

SERVES 4 PREP 30 mins COOKING 20 mins

2 (350 g) Agria potatoes (dirty ones) peeled and quartered

½ brown onion, finely chopped

1 garlic clove, bruised

2 bay leaves

180 g Wholegrain Mustard & Mānuka Honey Hot Smoked Salmon, flaked

finely grated zest of 1 lemon (use juice for dill mayo)

1 egg

a handful of chopped herbs (I used dill and parsley)

½ cup (75 g) chickpea (besan) flour – can sub with plain flour or glutenfree flour

¼ cup (60 ml) olive oil

watercress leaves to serve

DILL MAYO

½ cup mayonnaise

1 garlic clove, finely grated

1 bunch dill, leaves picked, finely chopped

juice of ½ lemon, plus wedges to serve

Place potato, onion, garlic, bay leaves and 1 tsp salt in a saucepan and cover with cold water. Bring to the boil and cook for 15 minutes or until cooked through. Strain and transfer to a bowl, discard bay leaves and roughly mash with a fork. Stand to cool slightly then add fish, zest, egg, herbs, and ½ tsp cracked pepper and mix to combine. Add flour and mix until mixture can be shaped to come together, adding a bit more flour if you think it needs it.

Divide mixture into 4 and shape into large patties. Transfer to a plate and chill for at least 30 minutes to stiffen slightly. Meanwhile, for the dill mayo place all ingredients in a small bowl and mix to combine. Season to taste. Heat olive oil in a large frypan over mediumlow heat and cook patties, turning halfway, for 8 minutes or until golden and cooked through. Serve with mayo, lemon wedges, and scatter with watercress leaves.