Salmon Fish Cakes

By Scott Marley

Serves 4 700g cooked salmon, free of skin and bone 700g mashed potato; 2tbsp fresh dill, chopped; salt and freshly ground black pepper; 2 egg yolks, beaten 200g fresh white breadcrumbs olive oil 200g plain Greek yoghurt 2tbsp fresh chives, chopped   Preheat the oven to 220C/425F/Gas 7. Flake the fish into a bowl and stir together with the mashed potato, dill and seasoning. Shape into 8 rounds, dip in the beaten egg yolks and sprinkle with breadcrumbs. Arrange on a baking sheet, drizzle with a little olive oil and bake for 15-20 minutes, or until heated through and crispy on the outside. Combine the yoghurt and chives, and season to taste with salt and pepper. Serve the fish cakes hot with the yoghurt dip, a rocket salad and some lemon wedges.

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