Ingredients 1 large potato, chopped coarsely
1 brown onion, chopped finely
420g can pink salmon, drained
2 tbsp finely grated lemon rind
2 tbsp coarsely chopped fresh flat-leaf parsley
2 tbsp coarsely chopped fresh coriander
420g can corn kernels, drained
35g plain flour
150g sugar snap peas, trimmed
1 bunch bok choy
1 tbsp oyster sauce
1 tbsp water
60ml thai sweet chilli sauce
Boil the potato until tender, drain; mash in medium bowl.
Meanwhile, heat 1 tbsp of the oil in medium frying pan; cook onion, stirring, until onion softens.
Flake salmon into bowl with potato.
Add onion with rind, parsley, coriander and one of the eggs to bowl; using hands, mix until well combined.
Add the corn kernels and mix until combined.
Shape salmon mixture into 12 cakes or 24 mini cakes, place on baking-parchment-lined tray; refrigerate, covered, 30 minutes.
Preheat oven to 180C.
Place flour on a bowl. Break remaining egg into small bowl; beat lightly with a fork until yolk and white are combined. Place breadcrumbs on another bowl. Coat cakes, one at a time, first in flour, then in egg and finally in breadcrumbs. Place each crumbed salmon cake on same tray while coating the remainder.
Bake the salmon cakes in the preheated oven for 20 minutes, until golden brown.
Heat 1 tbsp oil in a frying pan until very hot. Add sugar snap peas and bok choy and the water. Cover and leave to cook in the steam for 4 minutes until bok choy are just wilted. Pour in the oyster sauce and mix well.
Divide fish cakes and vegetables among serving plates; drizzle with chilli sauce.