Cook, mash potatoes (no extras) and cool to at least room temperature.
Open and drain the salmon. Clean all the skin and bones out. Break into smaller pieces but not too fine.
Put both potato and salmon to a bowl adding the egg, some pepper and chopped parsley. Mix until combined and egg is well distributed.
In a fry pan heat enough oil to cover the bottom to shallow fry, medium-high heat. Roughly divide mixture into portions of 8. Wet your hands lightly then take a portion and roll into a ball, lightly patting into a patty then lightly dusting with the flour/crumb combination.
Place in the oil and repeat for all 8 patties until golden brown. Flip carefully at half way. Add more oil if needed. Place on paper towel to drain.
Serve immediately. We usually have with a salad.