1 egg, beaten
1 can salmon, red, medium or pink (415g) drain
500g potatoes, cooked and mashed
1 Tbls. chopped parsley (optional)
1/4 cup breadcrumbs
Oil for shallow frying

Combine egg, salmon and parsley. Mix well, shape into eight fish cakes and lightly coat in breadcrumbs. Shallow fry until browned and heated through.