Boil the potatoes until tender, drain very well, and mash dry with no butter or milk — added fat makes the mix too loose to hold.

Flake the cooked salmon through the cooled mash, keeping some pieces chunky.

Fold in the chopped parsley, sliced scallions, mustard, lemon zest, salt and pepper. Do not overwork it.

Shape into 8 patties and chill for at least 30 minutes. This step is not optional.

Dip each in beaten egg, then breadcrumbs.

Shallow fry 3-4 minutes a side over medium heat until deep golden. Serve with the lemon.