- 415g tin pink salmon
- 1/2 cup Whole egg mayonnaise
- 1 cup mashed potato
- 1 cup Jatz crackers crushed
- Into a large bowl, add salmon, mayonnaise, potato and Jatz.
- Season with cracked pepper.
- Using damp hands, shape into cakes.
- Into a large non-stick pan, over a moderate heat, cook 4 cakes for 4 minutes or until golden.
- Flip and cook for 2 to 3 minutes.