1. Boil the potatoes until well done (test by inserting a knife that easily goes through the potato). Drain, peel and mash with a fork. Add to a bowl
2. In a wide pan, shallow fry the salmon in a tiny bit of mild olive oil with a tiny pinch of turmeric and paprika foraround five minutes until just cooked. Add to the bowl

To make the mixture

1. Finely chop the spring onion (scallions) and the cilantro, add to the bowl along with the mustard, spices, small squeeze of lemon juice, salt and lightly beaten egg. Taste a tiny bit to check for seasoning and adjust as necessary
2. Combine the ingredients until they just come together. Prepare a plate of panko breadcrumbs for dipping

3. Roll a small ball of the mixture in your hand and lightly press into the breadcrumbs each side then transfer to a plate to make a patty. Chill the fishcakes for around half an hour before frying

To fry the salmon cakes

1. In a wide pan (you can use the same one as before) add a thin layer of vegetable oil and heat up on medium heat for around five minutes. Pan fry the salmon cakes for 3-4 minutes on each side until nice and golden.

2. You can serve with a few lemon wedges, green salad or even an aioli if you know how to make one!