Spicy Salmon Cakes

• 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

1. 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.
2. 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.
3. 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.

potatoes, pink, onion, curry, cilantro, flour, egg, breadcrumbs, olive oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/26859 (may not work)