salmon, canned, boned and skinless
1Mash potato and allow it to cool.
2Mix with lemon juice, seasonings, onion and then mix in the salmon.
3Mix in beaten egg; form the mixture into 4 patties or 6 smaller ones.
4Heat a large saute pan over medium heat; spray or wipe with canola.
5Fry the cakes for 5 minutes on each side until golden brown. Serve with lemon wedge.