Prep the salmon:

1. Drain the cans well. If using bone-in salmon, mash the soft bones into the flesh (extra calcium; good talking point). Remove any big skin pieces if you like.

Make the mixture:

1. In a bowl, combine: Flaked salmon, Mashed potatoes, Egg, 1/2 cup breadcrumbs/crushed crackers, Celery + carrot, Poultry seasoning (or sage/thyme),Dijon, lemon zest, lemon juice and Salt and pepper.
2. Mix until cohesive but not paste-y. It should hold together when squeezed; if too wet, add more crumbs; if too dry, add a spoon of milk or extra mashed potato.

Form & coat:

1. Scoop ~¼ cup at a time, shape into patties about ½–¾ inch thick.
2. Press each patty into extra breadcrumbs to coat both sides lightly.

Chill (if you have time):

1. 15–20 minutes in the fridge helps them stay tidy in the pan. If not, just handle gently.

Pan-fry:

1. Heat a thin layer of oil in a skillet over medium to medium-high.
2. Fry cakes 3–4 minutes per side, until deep golden and crisp.
3. Keep warm on a rack or paper towel-lined tray in a low oven (~200°F) while you finish the batch.