LighterLife Savoury Stock x 1 tsp
Hot water x 250 ml
Salmon fillets x 400g
Bay leaf x 1
Potatoes x 400g, peeled and cut into small chunks
Capers x 1tsp, chopped
Dill x small bunch, chopped
Ground black pepper
First, combine the broth granules and hot water and stir until dissolved. Next pour the broth into a frying pan with a lid and bring to a gentle simmer. Once simmered add the salmon fillets and bay leaf and place the lid on the pan, leaving the fillets to simmer gently for 8-10 minutes. Once cooked, remove the fillets with a slotted spoon and set aside.
While the salmon is still cooking, boil the potatoes until tender, then drain and mash. In a large bowl combine the mash, capers and dill, and flake in the salmon. Season and mix well. Form the mixture into eight cakes and refrigerate for 30 minutes or longer if possible.
Heat a non-stick frying pan and dry fry the fish cakes, three or four at a time, for 4-5 minutes each side until they are browned and hot to the centre.
For that extra wow factor, serve the fish cakes with salad leaves and cherry tomatoes.