Salmon Dill Fishcakes & Slaw

• Salmon(500 g)
• Potato(2)
• Fresh dill(3 tbsp)
• Lemon(1)
• Eggs(1)
• Panko Breadcrumbs(90 g)
• Dijon Mustard(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(3 tbsp)
• Cabbage(300 g)
• Carrot(2)
• Greek yogurt(120 g)
• Mayonnaise(2 tbsp)
• Honey(1 tbsp)
• Vinegar(1 tbsp)

Method

1. 1

   Peel and chop {Potato} into chunks. Finely shred {Cabbage}, grate {Carrot}, chop the fronds from {Fresh dill}, and zest and juice {Lemon}.

   ~10 min

2. 2

   Put {Potato} in a pan, cover with water, bring to a boil, and cook for 12 minutes until tender. In the last 4 minutes, add {Salmon} to the same pan to gently poach. Drain well and let the steam dry off for a minute.

   ~12 min

3. 3

   Mash the drained {Potato} in a bowl. Flake in the {Salmon}, then mix with half the {Panko Breadcrumbs}, {Eggs}, {Fresh dill}, {Dijon Mustard}, half the lemon zest and juice from {Lemon}, {Salt}, and {Black pepper}. Shape into 8 fishcakes and coat lightly with the remaining {Panko Breadcrumbs}.

   ~8 min

4. 4

   Mix {Greek yogurt}, {Mayonnaise}, {Honey}, {Vinegar}, and the remaining lemon zest and juice from {Lemon}. Toss with {Cabbage} and {Carrot} to make a crisp slaw.

5. 5

   Heat {Olive oil} in a large frying pan over medium heat. Cook the fishcakes for 4 to 5 minutes per side until golden and heated through.

   ~10 min

6. 6

   Serve the fishcakes with the slaw alongside and any extra dill scattered over the top.

   ~1 min