- Place potato cubes into a saucepan and cover with water. Bring to the boil and cook for 10 min or until just tender. Drain, then return to saucepan. Place over medium heat and mash with a fork for 1 min. Remove from heat.
- Add mayonnaise, basil, parsley and spring/green onions and season well with salt and pepper. Mash to combine. Add salmon and gently fold through. Divide mixture into 8 patties, cover and chill for 30 min. Coat in plain flour, egg and breadcrumbs.
- Heat enough vegetable oil in a large non-stick frying pan over medium heat to cover base. Cook fish cakes for 4-5 min each side or until crisp and golden. Season with salt. Serve hot with Paprika Aioli, wedges and a watercress salad, or chill until required.
Follow directions until the end of Step 2. Wrap fish cakes individually in plastic wrap and freeze for up to 2 months. Thaw in fridge.
In a bowl, combine 1/2 cup whole-egg mayonnaise, the juice of 1 lemon, 1 clove crushed garlic and 2 teaspoons sweet paprika.
Source: that's life! TEST KITCHEN
Photo: RICHARD WHITBREAD