Spicy Salmon Cakes - cooking recipe

Ingredients

4 medium potatoes, peeled and quartered
1 can (7 oz) pink or red salmon, drained
1 None onion, finely chopped
1 tbsp curry paste
1 tbsp chopped cilantro
1/4 cup flour
1 None egg, lightly beaten
3/4 cup dried breadcrumbs
2 tbsp olive oil
None None Lemon wedges, Indian-style chutney and green salad, to serve

Preparation

Cook the potatoes in a large saucepan of boiling, salted water for 12 mins, until easily pierced with a fork. Drain and return to the pan. Heat on low for a few minutes, until thoroughly dry, then mash well.
Flake the salmon into a large bowl. Mix in the mashed potato, onion, curry paste and cilantro and season to taste. Shape into 8 cakes. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Lightly coat salmon cakes in flour; shake off excess. Dip in egg, then breadcrumbs. Refrigerate for 20 mins or until ready to cook.
Heat the oil in a large skillet on medium heat. Fry the salmon cakes in 2 batches, until golden and heated through. Serve with lemon wedges, chutney and salad.