Ingredients
| 500 g | Potatoes, Peeled |
| 420 g | John West Pink Salmon, 2 x 210g cans, well drained |
| 125 g | Corn kernels, tinned |
| 1 | Spring onion, finely chopped |
| ¾ cup | Breadcrumbs |
| 1 tsp | Lemon rind, grated |
| 2 Tbsp | Oil, for frying |
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Directions
Cook Potatoes in boiling water until tender, drain and mash well. Place into a medium sized bowl.
Add drained John West Pink Salmon, Corn Kernels, Spring Onions, ¼ cup of the Breadcrumbs and Lemon Rind. Season with Salt and Pepper and mix until well combined. Refrigerate for 30 minutes.
Form mixture into 8 Patties (approximately 1/3 cup) and coat lightly in remaining Breadcrumbs. Heat oil in a shallow frying pan and cook Salmon Patties for 2-3 minutes each side or until golden brown.
TIP: Serve Salmon Patties with a Lemon Dill Mayo or drizzle with Sweet Chilli Sauce.
