Cut the salmon in small pieces and put them in a frying pan on a very low flame with the lid on.
After 3 minutes, turn the pieces over and cook another 3 minutes with the lid on.
Put the cooked salmon in a large bowl and break the pieces with a fork and remove all the bones.
Mash the boiled potato add to the salmon. Add the rest of the ingredients and mix everything well.
Shape the fishcake mix into 6-7 round balls and place them on a plate greased with oil.
Heat a little oil in a non-stick frying pan and place the fishcakes.
Fry them until golden brown and carefully flip over to fry on the other side.
Serve them with yoghurt sauce (Raita) and a salad.