Lemon and Dill Salmon Fishcakes

These fishcakes are real comfort food. Great in either summer or winter, they play host to a range of different flavours that all centre around the salmon. The addition of the boiled egg makes them more than a little reminiscent of a fish pie.

The crunch of crumbs and the creaminess of potato makes for a delicious meal that skips the added fat of many potato based recipes. These can be fried or baked, but I find the best(not to mention lowest fat) results from grilling.

Salmon is so, so good for you, both inside and out. Because this recipe flakes the fish, you can buy the cheaper off cuts from supermarket like Sainsbury's. If you eat fish, I'd really encourage you to encorporate it in your weekly menus.

Ingredients:

2 large potatoes (about 250g each)

4 Tbs soy yoghurt

2 Tbs soy milk

Salt

Pepper

1 tsp dried dill

Juice of 1/4 lemon

1 tsp wholegrain mustard

1 1/2 tsp sweet chilli sauce

2 spring onions, finely chopped

low fat cooking spray

1 small onion, finely chopped

1 clove garlic, finely chopped

1 egg

200g salmon, chopped into chunks

1 Tbs soy sauce

1 tsp lemon juice

1 tsp honey

A handful of parsley, chopped

To make:

1) Peel and chop the potatoes and bring to the boil in a pan of salted water. Turn the heat down to a rapid simmer and cook about 15 min or until tender.

2) When cooked, drain potatoes, transfer to a large bowl and mash. Add the soy yoghurt and milk, 1 Tbs at a time, mashing in between until you get a smooth, creamy texture - but not too sloppy. Add salt, pepper, dill, first measure of lemon juice, wholegrain mustard, sweet chilli sauce and spring onions. Mix well.

3) Use the potato pot to boil your egg, about 8 minutes for a hard boiled egg. When it's ready, cool in a bowl of cold water and then peel and chop.

4) While your egg cooks, gently fry onions and garlic in a little low fat spray in a small pan, making sure they turn translucent and don't burn. Add to the potatoes and mix.

5) Pan fry the salmon with the honey, soy sauce and 2nd measure of lemon juice. Cook on a high heat so all liquid thickens and the fish is well coated and cooked. Flake the salmon gently with a fork. Add to the potatoes with the parsley and egg and mix well.

6) Prepare a baking tray with low fat spray to prevent sticking. Pour some crumbs into a bowl and shape handfuls of the mixture into patties. Cover in the crumbs and pat gently in between your hands to make the crumbs adhere. Place each cake on the baking tray.

7) If you have time, leave the cakes in the fridge to solidify a little, if not, go straight to step 8 (which is exactly what I did for the ones pictured).

8)Grill about 15 minutes on the first side, or until golden. Turn and grill 10 mins on the other side.

Serve with salad, lemon wedges and a choice of condiments like sweet chilli sauce, tomato sauce, or tartar sauce.

This made 8 fish cakes and served 2, one hungry boy and one not quite so hungry girl.