Step 1

Cook the potato in a steamer basket over a saucepan of simmering water, covered, for 12 minutes or until tender. Transfer to a large bowl. Use a potato masher to mash until smooth.

Step 2

Meanwhile, heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add the capsicum and corn and cook, stirring occasionally, for 5 minutes or until the capsicum is soft. Stir in the shallot.

Step 3

Add the capsicum mixture, salmon and egg to the potato. Season with salt and pepper. Stir until well combined. Divide the mixture into 8 equal portions. Shape each portion into a 2cm-thick patty. Place the breadcrumbs on a plate. Add 1 patty to the breadcrumbs and press firmly to coat. Transfer to a large plate. Repeat with remaining patties and breadcrumbs. Cover and place in the fridge for 30 minutes to chill.

Step 4

Wipe the frying pan clean with paper towel. Heat the remaining oil in the pan over medium-high heat. Add half the patties and cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining patties. (To freeze, see note.)

Step 5

To make the avocado & tomato salsa, place the avocado, tomato, coriander, lime juice and oil in a small bowl and gently toss until just combined.

Step 6

Divide the patties among serving plates. Spoon over the avocado & tomato salsa. Season with salt and pepper. Serve with mixed salad leaves.