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

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.