500g potatoes, peeled

450g fresh salmon, minced

1 small onion, peeled, grated

2 celery sticks, finely chopped

1 tbs chopped fresh dill

1 tsp grated lemon zest

20ml (1 tbs) lemon juice

2 eggs, lightly beaten

40ml (2 tbs) milk

1/2 cup plain flour

2 cups fresh breadcrumbs

Sunflower (or similar) oil, to fry

Mayonnaise, to serve

Method:

Cut the potatoes into rough chunks.  Boil or steam until tender, then mash until smooth.  Transfer to a large bowl to cool.

Add salmon to potatoes with the onion, celery, dill, lemon zest and juice. Season with salt and pepper. Mix well together, and then use your hands to form into 8 patties. Refrigerate for 30 minutes.

Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of mayonnaise and the cucumber salad.