450 g potatoes, peeled and chopped
225 g tinned salmon (carefully checked for bones)
1 egg, lightly beaten
2 tbsp finely chopped red capsicum
80g frozen peas
1 tbsp fresh parsley, chopped
Canola or olive oil spray
Steam the potatoes until soft, then drain. Steam the frozen peas until tender. Place all ingredients in a bowl and mix well to combine. Lightly spray a non-stick fry pan and cook spoonfuls of mixture over a medium heat 2-3 minutes on each side until golden. Serve with some vegetable.