Easy Fishcakes

Cook the potatoes, cut into large chunks, in boiling salted water until tender. Drain and mash with the butter. Turn the salmon tin into a bowl and carefully pick out the skin and large bony bit. Stir in the lemon juice and the mashed potato, and season with pepper and a little salt if needed. Divide it into eight portions with a knife.. Set aside to cool a little. Place the beaten egg into a shallow bowl. Dust the breadcrumbs, oatmeal or cornmeal on a plate and mix in the paprika. Make each section of salmon into a patty, and dip them into the beaten egg and then the breadcrumbs. Roll them around until covered all over. Drop them into shallow medium-hot cooking oil in a frying pan and fry until golden, about six minutes per side. Lovely with a tomato salsa.