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Drain and mash the potatoes well.
Drain and mash in the salmon, herbs and one egg. Mix well.
Place some flour, the beaten egg with a splash of milk, and the crumbs into three deep plates or large bowls – ready for crumbing.
Heat the oil in a deep pan or your camp oven.
Form the salmon mix into 12 balls.
Just before crumbing each one, flatten into patties around 2cm thick.
Gently coat each patty in flour then dip in the beaten egg mix until well coated.
Coat each patty in plenty of breadcrumbs.
Fry for around a minute in the hot oil until golden on both sides.
Serve with tartar sauce or sweet chilli sauce, with a salad or on bread rolls.
These patties are so fast you can even make them for lunch!
1 tin of cooked baby potatoes
1 medium tin of salmon of your choice
1 teaspoon mixed dried herbs
1 teaspoon onion powder
1 cup bread crumbs
1 cup vegetable oil for frying