Potato'N Salmon Cakes - cooking recipe

Ingredients

1 (213 g) can salmon, skin & bones removed (I prefer sockeye but in this recipe pink is fine too)
1 1/2 cups left over mashed potatoes
1 egg, beaten
1/2 cup flour
salt & pepper
3 tablespoons parsley, chopped
4 tablespoons onions, minced
3/4 cup fresh breadcrumb (Panko are best)
vegetable oil cooking spray, for frypan (or if you wish use butter mixed with oil for really crisp cakes but watch the calories go up)

Preparation

Mix all the ingredients except the bread crumbs, stir well.
Form into 6 cakes.
Coat with crumbs.
Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.