Place the mashed potatoes in a bowl. Add the mayonnaise
egg yolk and sweet chilli sauce. Stir in the smoked salmon
capers and dill.
Shape the mixture into fishcakes.
In a shallow bowl
beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered.
Chill in the fridge until ready to cook.
Preheat the oven to 160C/325F/Gas 3.
Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven.
