Salmon-Potato Cakes

2 tins 213 g   Canned pink Salmon
3 small   Potatoes
1   Egg
3   Green Onions
0.5   Red Pepper
0.25 cup 60 ml   Cilantro
4   Garlic cloves, minced
  Juice from half a lemon
0.5 tsp 2 ml   each, Salt and Pepper

1. Peel and chop potatoes and boil until soft. Drain canned salmon, and take out skin and bones. Mash potatoes, and salmon together in a medium sized bowl.

2. Dice green onions, red pepper, and cilantro very finely. Mix in veggies, garlic, lemon juice and salt and pepper in with the salmon-potato mixture.

3. Preheat oven to 400*F. With your hands roll fish-potato mixture together into small balls. Place on greased baking sheet, and bake on each side for 7 minutes. Turn over salmon cakes, and flatten them with a spatula.

4. Serve with Chipolte mayo.