Ingredients

• Potato1kg
• Fish, salmon410g can
• Onions1/2 pc, finely chopped
• Milk1/2 cup
• Vegetable oil1 cup, for frying
• Mayonnaiseto serve
• Salt1 tsp
• All-purpose flour1 cup
• Egg1 pc
• Breadcrumbs, panko2 cups
• Lemonwedges, to serve

Steps

1. 1. Place potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Add salt, then simmer until tender. Drain well.
2. 2. Return potato to pan and mash until smooth. Stir through salmon and onion (see notes). Shape into patties.
3. 3. Place the flour in a shallow bowl. Whisk the egg and milk in a bowl and place the breadcrumbs in another bowl. Coat the patties in flour, then dip in egg mixture, shaking off excess. Toss in breadcrumbs, pressing to secure.
4. 4. Heat oil in a large frying pan over medium-high heat. Cook the salmon cakes, in batches, for 3 to 4 minutes each side or until golden and heated through. Drain on paper towel. Serve with salad, lemon wedges and aioli (or mayonnaise).