Salmon Cakes - cooking recipe

Ingredients

2 lbs potatoes, peeled
1 can (15 oz) red salmon, drained, any skin and bones discarded
1 small onion, finely chopped
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely grated lemon peel
1 tbsp lemon juice
1/2 cup flour
1 None egg
2 tbsp milk
3/4 cup dried breadcrumbs
None None Vegetable oil, for deep-frying

Preparation

Boil, steam or microwave potatoes until tender; drain. Mash in large bowl.
Add flaked salmon to potato with onion, parsley, and lemon peel and juice; mix well. Cover; refrigerate for 30 mins.
Using floured hands, shape salmon mixture into 8 patties. Toss patties in flour; shake away excess. Dip patties, one at a time, in combined egg and milk, then in breadcrumbs.
Heat oil in large skillet on medium heat. Fry fish cakes, in batches, until lightly browned. Drain on paper towels.