Makes 4
Peel and roughly chop 450g (1lb) floury potatoes and cook in boiling salted water for 15min until tender, adding 250g (9oz) salmon fillets to the pan for the last 5min of cooking time. Lift the salmon out on to a plate lined with kitchen paper, then drain the potatoes and leave to steam dry for 5min. Return potatoes to the empty pan and mash until smooth.
Mix in 1tbsp freshly chopped dill, 1tbsp chopped capers, the grated zest of 1 lemon and plenty of seasoning. Flake in the salmon in large pieces (discard skin). Shape mixture into four equal-sized patties.
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Into separate lipped bowls, put some plain flour, 1 lightly beaten medium egg and 75g (3oz) dried breadcrumbs. In turn, dip each cake in the flour, then egg, then breadcrumbs to coat (shake off excess as you dip).
Heat a thin layer of sunflower oil in a large frying pan over medium heat and fry the cakes for 6-8min, turning midway through, or until nicely golden. Serve with lemon wedges and a green salad.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
