Salmon Cakes With Couscous Salad

• 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

1. 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.
2. For the couscous salad, prepare couscous in a large bowl according to package instructions. Fluff with a fork then add onion, arugula and capers.
3. Whisk together olive oil, lemon juice and mustard. Drizzle over couscous salad and toss to combine.
4. 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.

pink salmon, potatoes, breadcrumbs, egg, spring onions, dill, lemon, couscous salad, couscous, red onion, baby arugula, capers, extra virgin olive oil, lemon juice, mustard, extra virgin olive oil, flatleaf

Taken from recipes-plus.com/api/v2.0/recipes/32033 (may not work)