Peel & chop potatoes up in cubes and boil in lightly salted water until soft.
Mash the potatoes & leave to cool.
While the potatoes are boiling, cook the salmon. If you are using a good non stick pan, you shouldn't need any oil for this, as the salmon is oily enough. A couple of minutes each side ought to do, depending on the thickness. Leave to cool slightly.
In a large bowl, break the salmon up into flakes & add the mash.
Add the spring onions, salt & pepper and mix thoroughly.
Form into 4 fishcakes or little balls if you fancy.
Heat the oil up in a roomy frying pan on medium heat. Oil should come up to about 1 cm/half an inch.
Coat the fishcakes in this order: flour, egg, panko.
Fry the fishcakes in two's or single, depending on the size of your pan. A minute or so on each side will do.
Serve on a bed of salad, with sauces mentioned.
Dipping sauce
Mix the ingredients for the dipping sauce together.