courtesy of Annabel Karmel
Makes 10 portions
1 medium potato, skin on
70g canned Salmon (with no added salt)
2 Spring onions (finely sliced)
1t Sweet Chilli Sauce (optional)
2T tomato sauce
1 egg, beaten
1/4C toasted breadcrumbs
Chop potato into small cubes and boil until tender. Drain and allow to cool, then mash. Mix together potato with spring onions, chilli sauce (if using), tomato sauce, and mayonnaise. Mix well. Drain salmon will and mix into potato mixture gently, being sure not to break up the salmon too much. Form into small balls. Dust with flour, dip in egg mixture then roll in breadcrumbs. Warm vegetable oil in a large pan and shallow fry, moving regularly and gently to ensure even browning.
You can use fresh salmon if you prefer. Sprinkle with lemon juice and dab with a knob of butter then cook on the microwave on high for 2-3 minutes. Flake onto a plate and leave to cool slightly before adding to potato mixture.
Can be formed into patties to make cooking easier if you prefer.