Ingredients 210 gram can salmon, drained, flaked and bones removed.
2 medium potatoes, peeled
2 spring onions, sliced
50 grams butter
1/4 cup breadcrumbs
chilli finely chopped to taste
salt and pepper to taste
4 tablespoons of olive or vegetable oil
Cut potatoes into large chunks. Put into a saucepan and cover well with cold water.
Bring to the boil for 20-30 minutes until tender and break apart when tested with a fork. Remove from heat and drain well.
Mash the potatoes and butter together until smooth.
Add the spring onions, chilli and seasoning, then combine well with a spoon. Allow to cool slightly, then gently fold in the salmon, egg and breadcrumbs until well incorporated.
Form into 6 round patties. Chill for 30 minutes, until firm.
Heat oil in a pan to medium-high heat. Fry patties for 6 minutes either side until golden brown. Place cooked cakes onto a paper towel to drain.
Serve with a wedge of lemon and salad or steamed vegetables.