420g can salmon, drained and flaked
600 g potatoes, mashed and cooled
1 tablespoon plain flour
2 tablespoons tartare sauce
1 lemon, zest and juice
2 tablespoons parsley, chopped
seasoning
1 egg, beaten
110 g breadcrumbs
oil, for frying

Mix the salmon, potatoes, flour, tartare sauce, lemon, parsley and
seasoning in a bowl. Shape into eight balls and then flatten into
cakes. Refrigerate for 45 minutes.

Dip the cakes into the beaten egg and into the breadcrumbs ensuring
they are coated.

Heat the oil in a frying pan on a medium heat. Fry until crisp
and golden, about 5 minutes each side. Drain on kitchen paper
and keep warm until the whole batch is ready.

213 g Canned pink Alaska salmon
500 g Cold mashed potato
100 g Cheddar cheese, grated
Flour -- for dusting
1 Egg -- beaten
100 g Fresh breadcrumbs
-(white or wholemeal)
Vegetable oil, for frying

Drain the can of salmon and flake the fish into a
bowl, Mix in the potato and cheese.

Dust hands with flour and divide the salmon mixture
into eight equal sized portions. Shape each piece into
a pattie, dusting with flour to prevent sticking.
Brush each fish with beaten egg and coat with a thin
layer of breadcrumbs. Chill the fish cakes for one
hour before frying in the heated oil. Drain on kitchen
paper before serving with salad or peas.