Ingredients

Steps

• Combine mashed potatoes, mayonnaise, egg yolk, and sweet chilli sauce in a bowl.
• Stir in the chopped smoked salmon, capers, and dill.
• Shape the mixture into fishcake rounds.
• Whisk the milk and egg white together in a shallow bowl.
• Coat each fishcake in the milk mixture then dredge in breadcrumbs until covered.
• Chill the fishcakes in the fridge until ready to cook.
• Preheat the oven to 160°C.
• Fry the cakes in oil until golden-brown on both sides.
• Transfer to a tray and bake in the oven for eight minutes.