Salmon Cakes With Couscous Salad - cooking recipe

Ingredients

1 (15 oz) can pink salmon, flaked
9 oz potatoes, peeled, cooked, mashed, cooled
1/2 cup dried breadcrumbs
1 None large egg, lightly beaten
2 None spring onions, finely chopped
1 tbsp chopped fresh dill
1 None lemon, zested and cut into wedges
None None FOR THE COUSCOUS SALAD
7 oz couscous
1 None small red onion, thinly sliced
2 oz baby arugula
2 tsp capers
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
None None extra virgin olive oil, for shallow frying
None None fresh flat-leaf parsley leaves, for garnish

Preparation

In a large bowl, combine salmon, mashed potatoes, breadcrumbs, egg, spring onions, dill and lemon zest. Season then shape into cakes. Arrange on a tray and chill, covered, for 15 mins.
For the couscous salad, prepare couscous in a large bowl according to package instructions. Fluff with a fork then add onion, arugula and capers.
Whisk together olive oil, lemon juice and mustard. Drizzle over couscous salad and toss to combine.
Heat oil in a large frying pan over medium heat. Cook cakes in 2 batches for 3-4 mins per side, until golden brown. Drain on paper towels. Garnish with parsley and serve with couscous salad and lemon wedges.