5 green onions (green shallots), white and pale green parts sliced thinly
440 gram can corn kernels, drained
1/4 teaspoon ground white pepper
1 egg, lightly beaten
4 cup (280g) stale breadcrumbs
vegetable oil, for deep-frying
Boil potatoes in a medium saucepan of salted water until tender, drain well. Transfer to a medium bowl, mash while hot.
Stir in salmon, onion and corn. Season with salt and ground white pepper. Add egg and mix well. Stir in 2 cups breadcrumbs, or until the mixture is a good consistency for shaping into patties.
Scoop small amounts of salmon mixture, about the size of a golf ball. Roll each ball in the remaining breadcrumbs, press on firmly. Flatten balls slightly into patties.
Heat oil in a deep-fryer to 190°C, or in a large saucepan over a medium-high heat. Deep-fry patties, in batches, 3 minutes, or until a deep golden brown. Drain on absorbent paper. Allow oil to come back to temperature after each batch, before cooking the next.
Serve the patties piping hot with green vegetables, mayonnaise and lemon halves, if desired.