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1
Peel the potatoes, cut into chunks and boil until tender.
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2
Drain and mash (without butter or milk) until smooth and leave to cool for a few minutes.
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3
Meanwhile, put a little of the oil in a frying pan and when it is heated, add the red pepper and salmon fillet.
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4
Use a fork to break the salmon into pieces, then cook the fish until it is flaky and the red pepper until it is soft, about five minutes.
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5
When the mash is cool, season it generously with black pepper and then sift the flour over the top.
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6
Use a wooden spoon to mix the flour in until it disappears.
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7
Whisk the egg and add it to the mixture, stirring well.
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8
Crumble the feta over the top and snip the chives into the bowl.
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9
Finally add the red pepper and salmon and stir again to mix evenly.
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10
Dust your hands with flour and form the mixture into patties.
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11
You can make 12 cookie sized patties or 6 larger cakes.
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12
Add the rest of the oil to the frying pan and, when very hot, lay out some of the potato cakes but be careful not to overcrowd the pan.
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13
Fry for three minutes to form a thin, crisp layer, then carefully turn to cook the other side.
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14
Keep warm in the oven while you finish cooking.
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15
Serve dusted with parmesan and sprinkled with a few extra chives.
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16
By the way, if you find forming the patties difficult, you can also just drop the potato mixture into the pan for more irregular but less messy fish cakes.
