1 415g Can of Red Salmon (Try and remove all the bones, some peeps don’t like them)
500g Royal Blue or Dutch Cream Potatoes
1 Egg lightly beaten
3 Shallots finely chopped, including green bits
1/3 Cup commercial Breadcrumbs
3 tblspns Finely chopped, drained Capers
Garlic Herb Salt & freshly cracked Rainbow Pepper to taste
Olive Oil for shallow frying
Peel and chop potatoes, boil until tender. Mash potatoes and cool slightly.
Flake Salmon into bowl, add Shallots, Capers, Breadcrumbs, Salt & Pepper, Egg and cooled potato. Mix well with clean hands.
Mould handfuls of the Salmon mixture into balls, flatten to around an inch thick and coat each side in extra breadcrumbs. Place patties in the fridge for 1/2 an hour to set.
Heat oil in a shallow pan, fry each patty on each side for around 2 minutes.
Serve with Garlic Aoli or Lemon Wedges, with a green salad.