ASIAN SALMON & RICE CAKES

SERVES 4 PREP 10 MINS COOK 20 MINS + COOLING + CHILLING

600g floury potatoes, peeled 415g can pink salmon, drained, flaked ½ cup cooked brown rice (see tip) 1 egg, lightly beaten 2 green onions, thinly sliced, plus extra to serve 2 tbsp fish sauce 2 garlic cloves, crushed ½ cup egg mayonnaise 2 tbsp sriracha chilli sauce ¼ cup grapeseed oil vermicelli rice noodles, coriander sprigs, to serve

1 Boil, steam or microwave potatoes until tender. Mash with a fork, then cool.

2 In bowl, combine potato, salmon, rice, egg, onion, fish sauce and garlic. Mix well. Using damp hands, shape mixture into 12 patties. Chill 30 mins.

3 To make chilli mayo, in a small bowl, combine mayonnaise and chilli sauce.

4 Heat oil in a large non-stick frying pan. Cook patties, in batches, 4-5 mins each side until golden brown.

5 Serve fish cakes on a bed of vermicelli. Scatter with extra green onion and coriander. Accompany with chilli mayo.