( MAKES 8 )
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.