200g mashed potatoes (use leftovers or buy ready made)
200g tinned, red wild salmon , bones and skin removed
2 spring onions , finely sliced
1 egg , beaten
4 tbsp breadcrumbs
3 tbsp mayonnaise mixed with ½ tbsp lemon juice
Mix the mash, salmon and spring onion with half the egg. Season.
Shape the mixture into 4 small cakes. Dust with flour then dip into the remaining egg and then the breadcrumbs.
Rest for 5 minutes in the fridge.
Fry gently in oil for 3-4 minutes each side until golden.
Serve with the lemon mayo and salad.