Spicy Salmon Cakes - cooking recipe

Ingredients

10 1/2 oz potatoes, peeled, chopped (about 1 large or 2 small)
7 1/2 oz can pink salmon, drained, flaked
1/2 tbsp vindaloo or other curry paste
1/4 cup chopped cilantro, plus extra sprigs, to serve
1 large egg, lightly whisked
1/3 cup all-purpose flour
1/2 cup packaged dried white breadcrumbs
1/3 cup vegetable oil
1/2 cup store-bought tzatziki
None None Lemon wedges, to serve

Preparation

Place potato in a large saucepan; cover with cold water. Bring to a boil. Boil for 10 minutes or until tender. Drain; return to pan. Place over low heat; cook, stirring for 1 minute or until dry. Remove from heat and mash until almost smooth. Season. Add salmon, curry paste, cilantro, and a third of the egg; stir to combine. Stand for 10 minutes. Using your hands, firmly shape mixture into 8 patties. Place remaining egg in a shallow bowl.
Place flour and breadcrumbs separately in 2 shallow bowls. Dip patties into flour to coat, then egg, then breadcrumbs. Heat oil in a large skillet over moderately high heat. Cook for 5 minutes each side or until golden. Drain on paper towels.
Serve with tzatziki, lemon and more cilantro.