Salmon fishcakes with lemon caper mayo | New World

Ingredients

• 500g agria potatoes, peeled and diced
• 400g tinned salmon, bones removed
• 2 tsp wholegrain mustard
• 1 lemon
• 1 spring onion, finely sliced
• 2 Tbsp + 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh dill
• 1 egg, beaten
• ⅓ cup plain flour
• Olive oil
• ½ cup good quality mayonnaise
• 2 Tbsp capers, roughly chopped
• 2 Tbsp roughly chopped gherkins
• Salad leaves and lemon wedges, to serve