Salmon and Caper Fish Cakes recipe | Delia Smith

Ingredients

• 3½ oz (100 g) tin of red salmon
• flour (see introduction), seasoned with salt and pepper
• 2 tablespoons groundnut oil
• watercress, to garnish
• salt and freshly milled black pepper
• approximately 4 oz (110 g) mashed potato
• ¼ level teaspoon dried dill
• 1 dessertspoon lemon juice
• lemon segments, to garnish
• cayenne pepper
• freshly grated nutmeg
• 1 egg, hardboiled, chopped small
• 1 dessertspoon capers, drained and chopped a bit
• 1 heaped tablespoon chopped parsley