Thai-style fish and potato cakes

Ingredients

750 g	Potatoes (Main)
1 can	Pink salmon, (415g) (Main)
2	Spring onions, diced
2 cloves	Garlic, crushed
½ tsp	Chilli paste
2 Tbsp	Coriander, or basil, chopped
1	Egg, lightly beaten
1 cup	Dried breadcrumbs
2 Tbsp	Rice bran oil

Directions

1. Peel the potatoes and cut into quarters. Boil until tender. Drain well. The potatoes should be quite dry. Mash and cool a little.
2. Meanwhile, drain the salmon. Combine with the spring onions, garlic, chilli paste, coriander and egg. Fold into the mashed potatoes.
3. Take 1/2 cup portions of the mixture and form into 3cm-thick cakes. Dust in breadcrumbs. Chill until ready to cook.
4. Heat the oil in a large non-stick frying pan. Pan-fry the cakes on medium heat until golden on both sides and hot.