Cook the potatoes in a large saucepan of boiling water until tender. Drain and mash until smooth.
Melt the butter in a large non-stick frying pan over a medium heat. Add the leek. Cook, stirring, for 5 minutes.
Put the potatoes, leek, salmon, egg, lime and chilli blend, rind and juice into a large bowl. Mix until well combined.
Divide the mixture into eight portions. Shape each portion into a patty. Place the breadcrumbs on a plate and press patties into the crumbs to coat.
Wipe the frying pan clean with some paper towel. Heat half of the oil over a medium-high heat. Cook half of the patties for 3 minutes on each side or until golden. Transfer to a plate. Repeat. Serve warm with salad leaves.