Spicy Salmon Cakes

• 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

1. 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.
2. 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.
3. Serve with tzatziki, lemon and more cilantro.

potatoes, pink salmon, curry, cilantro, egg, flour, white breadcrumbs, vegetable oil, storebought tzatziki, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/26405 (may not work)