Place all ingredients in a bowl (except for salt) and mix thoroughly. Taste and adjust salt and heat (with hot pepper sauce) as desired. Refrigerate for about an hour or so.

Place all ingredients in a bowl and mix thoroughly. Refrigerate for at least 1/2 hour.

Pat the salmon with a paper towel to remove the excess moisture.

Place the salmon, garlic and green onion in a food processor and pulse for about 40 seconds until everything is incorporated and forms a “pasty substance” with small chunks of fish. Place in a large bowl, cover and set aside.

Wash and then shred the potato into a strainer or colander and squeeze out excess moisture by pressing down with a paper towel so the water is soaked up and is pushed through the paper towel.

Place the potato into the bowl with the fish mixture and add mayonnaise, Dijon mustard, salt, dill, flour and breadcrumbs. Mix thoroughly.

TO BROIL: Grease a large baking tray with spray oil or brush with olive oil. Then form patties with the fish cake mixture by placing in the palm of your hand and gently pressing together. They should be palm-sized in diameter and at least a half inch thick. (size of your palm). Place them on the tray and lightly coat them with spray oil or brush with olive oil.

Broil them for 10 minutes and then carefully take out of oven and flip. Broil them for an additional 4-6 minutes until they have become golden brown.

TO PAN-FRY: Place canola oil in a non-stick pan and heat on medium heat. Then form patties with the fish cake mixture by placing in the palm of your hand and gently pressing together. They should be palm-sized in diameter and at least a half inch thick. (size of your palm). Place in the pan and pan fry on each side for 4-5 minutes per side until golden brown and they come to 145 degrees in temperature.

Serve with the Pepper Mustard Sauce & Coleslaw