{Salmon & Dill Cakes}

One minute they are completely perfect, cooing up at you from their bassinets, the next minute they are stabbing you with a pencil at Ikea (yeah thanks Ikea for keeping those little pencils so sharp), the point (ha!) of that (true) story is that things change, sometimes they change for the better like salmon in a tin with no bones. 

When it comes to bones in fish I draw the line at whitebait, there is no way I am crunching through those little mini salmon skeletons, that's just not my thing, I would rather spend an hour removing them, but now I can buy salmon in a tin without bones hoo bloody ray for that.

Jay whipped these little numbers up last night and they were the perfect dinner for a hot spring night, they love a little side salad of rocket with a squeeze of lemon juice and a drizzle of evoo, Jay unfortunately is a little under the weather and couldn't actually taste the fruits of his labour, so I'll record them here and make them for him once he has recovered from his flu (ie; cold).

...the cakes

400g baby potatoes

1/4 cup whole egg mayo

400g tin salmon

1 tbsp chopped dill

2 spring onions, finely sliced

1 egg

1 cup panko breadcrumbs

s+p

olive oil

...the mayo

1/2 cup whole egg mayo

juice of half a lemon

tbsp chopped dill

Halve the baby spuds and boil till tender. Mash roughly with a fork and allow them to cool. While that's happening mix all the mayo ingredients together and pop it in the fridge.

Once the spuds are cool add the drained salmon, dill, spring onions and some s+p. Mix in the egg and mayo then divide into eight, shape into patties and press lightly into the panko crumbs.

Heat some olive oil in a frypan on medium heat and cook them for 3-4 minutes each side until golden brown, drain on paper towels and serve with a dollop of the mayo and a rocket salad.