• Peel & chop potatoes up in cubes and boil in lightly salted water until soft.
  500 g potatoes
• 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.
  2 salmon fillets
• In a large bowl, break the salmon up into flakes & add the mash.
• Add the spring onions, salt & pepper and mix thoroughly.
  2 spring onions, ½ tsp salt, 1 dash white (or black) pepper
• 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 1cm (½in).
  oil for frying
• Coat the fishcakes in this order: flour, egg, panko.
  2 eggs, flour to coat fishcakes, panko or ordinary breadcrumbs
• Fry the fishcakes in twos 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.
  1 Tbsp rice vinegar, 1 Tbsp light soy sauce, juice of ½ a lime, 2 Tbsp sugar, 1 pinch salt