Recipe By Robin Ellis

Another recipe based on a Nigel Slater recipe by Robin Ellis from his book, Delicious Dishes for Diabetics. This recipe eliminates the traditional potato, a food that diabetics must limit. The dill and the grain mustard make the fishcakes special and they sometimes serve as a tasty starter. If you keep them small and cook them quickly, they'll be crisp and brown on the outside and still succulent inside.

Ingredients

For the yogurt sauce:

• 2 x 125 ml pots low-fat yogurt
• 1 teaspoon grain mustard
• Good pinch of chopped dill (from the main bunch)
• Pinch of salt

For the fishcakes

• 400 g/1 pound salmon fillet, skinless and checked for bones
• White of an egg
• 1 tablespoon chickpea flour, of course, plain flour works as well
• 1 teaspoon grain mustard
• Juice of ½ lemon
• Bunch of dill, chopped fine
• Salt and pepper
• 2 tablespoons olive oil

Directions

1. Mix all the yogurt sauce ingredients and refrigerate until you are ready to eat.

2. Cut up the salmon fillets in roughly equal-size pieces. Put these in a mixer and pulse three or four times. Avoid working them too much and producing slush at the end. You could just cut them up in small pieces if this suits better.

3. Put the salmon in a bowl. Turn in the egg white and the flour, and then the mustard, lemon juice, and the dill. Season with salt and pepper.

4. It's a good idea to taste the mix for seasoning at this point – the dill and the salt should come through.

5. Refrigerate if not using immediately.

6. Heat the oil in a frying pan and using a dessertspoon scoop out a dollop and make a ball. Put this in the pan and flatten it gently. Cook on a medium-high flame, crisping and browning the outside while making sure the interior cooks through.

7. Serve with a fennel salad and the mustardy yogurt dipping sauce on the side.