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["Skin and cube the potato. Put into a pan with cold water. Bring to a boil. Lower heat to a simmer. Cook until fork tender. Drain. Put the potatoes into a bowl, to cool. Mash them with a fork.", "Add the canned salmon to the bowl. Smash any salmon bones with your fingers. Break up large chunks of fish. Add the beaten egg, mayoo, onion, parsley, lemon juice, pepper, and scallions. Mix together. Start shaking in all of the other ingredients, except for the bread crumbs. I usually start with 8 - 10 shakes of the pepper sauce, 4 shakes of Worchestershire sauce, a couple shakes of garlic salt, and enough chives to make the cakes look the way I want them to.", "Make a small ""test"" cake and saute in a small frying pan, so that you can taste for flavor. Add more of any of the ingredients to get the taste you want. When you are there, shape the mixture into the size you want your salmon cakes to be. For an hor' douvre, bite-sized cakes are fun to have. Bigger ones are great as a main course.", "Put your bread crumbs into a bowl, or on a dish with sides. Put each salmon cake down in the crumbs, and use your hands to put crumbs over the top and sides of each cake. Put the breaded salmon cakes onto a sheet pan. Refrigerate for about 20 minutes, or longer. When you are ready to cook, pan fry each cake till nicely browned, about 3-4 minutes each side. We like the taste of these so much that we do not usually dip them into anything. Give them a try on their own. If you prefer, dip into whatever sauce makes you happy. Mayo with some lemon juice and capers can be very nice. Enjoy!"]
