Step 1

Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 mins or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 mins to cool slightly.

Step 2

Add the salmon, spring onion and 1 lightly whisked egg to the potato mash. Stir to combine. Season. Divide mixture into 8 even portions and shape to form 6cm patties.

Step 3

Place the flour, 2 lightly whisked eggs and breadcrumbs in 3 separate shallow bowls. Dip a salmon patty into the flour to lightly coat. Dip into the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining patties.

Step 4

Pour enough oil into a large frying pan to reach 1cm deep. Place over a medium heat. Add half the patties and cook for 2-3 mins each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining patties.

Step 5

Meanwhile, cook the baby broccoli and snow peas in a large saucepan of salted boiling water for 2 mins or until tender crisp. Drain well. Toss with the almond and lemon zest.

Step 6

Divide vegetables and salmon patties among serving plates. Serve with tartare sauce and drizzled with lemon juice.