1/3 cup plain flour
2 eggs, beaten
1¾ cups panko breadcrumbs
Vegetable oil, for shallow frying
Mixed salad leaves and tartare sauce, to serve
850g Desiree potatoes
2 tablespoons Dijon mustard
1/3 cup garlic aioli
½ cup grated mozzarella
2 green spring onions, finely sliced
210g can red salmon, drained, flaked
300g can corn kernels, drained
To make patties, arrange potatoes around the edge of a microwave turntable. Microwave on High (100%) for about 12 minutes, or until tender when pierced with a small sharp knife. Carefully remove. Cool to room temperature. Discard skins.
Transfer potatoes to a large bowl. Coarsely mash. Add remaining ingredients. Season with salt and pepper. Mix well. Using damp hands, shape 1/3 cups of mixture into patties.
Dust patties in flour seasoned with salt and pepper. One at a time, dip in eggs, then in breadcrumbs, pressing on to coat.
Heat enough oil in a large, deep frying pan, over a medium heat to shallow-fry. Add patties in two batches. Shallow-fry for about 3 minutes on each side, or until golden brown and crisp. Drain on absorbent kitchen paper.
Serve warm patties with salad and tartare sauce.