Salmon and Caper Fish Cakes

I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well. If you can plan ahead you can arrange to make enough mashed potato at a previous meal to cover this one as well.

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This recipe is taken from Delia's One is Fun!

Method

Begin by stirring the dill into the lemon juice to soak for 5 minutes. Meanwhile drain off the oil from the salmon and take off any skin and bone. Then, in a mixing bowl, mash it down with a fork, season with salt and pepper, and add the lemon juice (plus dill), a good pinch of cayenne and a grating of nutmeg.