Crunchy Salmon Fish Cakes

Preheat oven to 180 C / Gas 4 and lightly grease a small baking dish.

Place salmon in the prepared baking dish, cover and bake 20 minutes or until easily flaked with a fork.

Place potato in a small saucepan with enough water to cover and bring to the boil. Cook 15 minutes or until tender. Drain and mash.

In a medium bowl, mix salmon, potato, shallot, egg and breadcrumbs. Season with Italian seasoning, salt and pepper. Place the corn flake crumbs in a small bowl. Form the salmon mixture into 2.5cm balls and roll in the corn flakes crumbs to coat.

Heat olive oil in a medium saucepan over medium heat. Press the balls into fish cakes and fry 3 to 5 minutes per side or until golden brown.