1. To poach salmon add about an inch of water to a fry pan with a lid, add a sprinkle of whole Man Grind to the water and place the salmon in the pan. Bring to a simmer over a medium heat and poach for about 8-10 minutes with the lid on.

   

2. Remove salmon from poaching liquid and set aside to cool slightly.

   

3. To a large bowl add the mashed potato, egg, spring onion and lemon zest. Carefully flake in the salmon, being sure to remove any bones (you can pin bone it prior to cooking but i found it easier to remove them while flaking)

   

4. Mix together with a fork and add in the lemon herb crumb and corn flour. Season with Man Grind

   

5. Shape into salmon cakes and shallow fry for 2-3 minutes each side over a medium heat. 

   
6. 

7. Drain on a paper towel. Repeat until all the mixture is used. 

   

Tandoori Mayo

1. Blend together all the ingredients to make the tandoori mayo cream. A stick blender or a nutribullet works well.

To Serve

1. Serve with a bag of mixed salad greens and diced avocado and salad toppings of your choice.