Ice Cream scoops are perfect for making even sized patties.

Ingredients

800 g	Potatoes, Boiled (Main)
210 g	John West Pink Salmon, Drained, bones removed and flaked (Main)
125 g	Corn kernels, Drained
1 Tbsp	Lemongrass, Finely chopped
¼ cup	Fresh coriander, Chopped, plues extra leaves for garnish
1	Egg, Lightly Beaten, Plus 2 extra Eggs, lightly beaten in a separate bowl
½ cup	Flour
1 cup	Panko breadcrumbs (Main)
1 Tbsp	Sesame seeds
1 Tbsp	Oil, For frying
¼ cup	Sweet chilli sauce
1	Fresh Lime, Zest and juice
1	Lime, Cut into wedges
½	Telegraph cucumbers, Cut into slices

Directions

1. Place Potatoes in a bowl and lightly mash.
2. Add John West Salmon, corn kernels, lemongrass, coriander and 1 Egg. Season to taste and mix well.
3. Shape into 12 patties. Lightly coat in flour, dip in extra egg and coat in combined breadcrumbs and sesame seeds.
4. Cover and refrigerate until required.
5. Heat Oil in a medium non stick frypan and cook salmon cakes for 2-3 minutes on each side or until golden brown.
6. Combine sweet chilli sauce and lime juice. Serve salmon cakes with dipping sauce, lime wedges and cucumber sticks.