Salmon Dill And Potato Cakes | Donna Hay

Ingredients

• 700g sebago potatoes, peeled and chopped
• 2 x 250g skinless salmon fillets
• 2 cups (500ml) milk
• ½ cup flat-leaf parsley leaves, finely chopped
• 1 tablespoon dill, finely chopped
• 1 tablespoon Dijon mustard, plus extra to serve
• 1 egg, lightly beaten
• 1 teaspoon finely grated lemon rind
• sea salt and cracked black pepper
• 2 cups (140g) panko breadcrumbs
• vegetable oil, for shallow-frying
• watercress and lemon wedges, to serve