Salmon and Dill Fishcakes

Ingredients:
2 medium sized potatoes - peeled, boiled and mashed
2 salmon fillets - grilled and skinned
2 spring onions - thinly sliced
1 red chilli - finely chopped
3 stems of dill - roughly chopped (discard the hard stem)

Method:
In a bowl mix together the mashed potato, dill, spring onion and chilli
Flake the salmon and fold into the mixture
Take a heaped dessert spoon of the mixture, roll into a ball and then flatten into a patty shape
Continue making patties until all the mixture is used
Refrigerate for about an hour before cooking to allow the mixture to firm up
Place on parchment/greaseproof paper on a baking sheet
Cook at 180 degrees for 8 minutes, carefully turn fishcakes over and cook for a further 8 minutes

My mixture made 8 small fishcakes
Serves 2
Served with potato wedges, petit pois and dill mayonnaise