Salmon & corn cakes Recipe

475g container Mashed Potato
1 corn cob, kernels removed
210g John West salmon red, medium, drained, flaked
1/4 cup chopped fresh continental parsley
1 cup (90g) purchased dried breadcrumbs
1 egg
Canola oil, to shallow frying
Trident sweet chilli sauce, to serve
Red or green coral lettuces, torn, washed, to serve
Lemon wedges, to serve

Place the mashed potato, corn, salmon, parsley, breadcrumbs and egg in a bowl. Use your hands to mix until well combined. Shape 1/4 cup of the mixture into a patty. Put on a plate. Repeat to make 12 patties. Refrigerate for 30 minutes.

2 Heat the oil in a large non-stick frying pan over a medium-high heat. Add half the salmon and corn patties and cook for 2-3 minutes on each side or until golden brown. Transfer to a plate. Repeat with the remaining patties.