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Firstly roughly chop the potatoes (no need to peel) and place in boiling water for 10 minutes until they soften.
Meanwhile chop up the capers, red chilli, dill, parsley and seaweed.
Once the potatoes are boiled, drain and add to a large mixing bowl. Add a couple glugs of olive oil and a pinch of salt and pepper and mash with a fork.
Now add the capers, chilli, parsley, dill, flour, lemon juice and zest, seaweed and mix until well combined.
In your hands shape into cakes and then add the breadcrumbs to a plate and simply press the cakes into the breadcrumbs until fully covered.
Heat a pan with a generous amount of olive oil and fry on either side for a couple minutes until golden. You could also air fry these at 200C for 12 minutes or bake in the oven at 200C for 20 minutes.