1. Boil the potato in lightly salted water for 25 to 30 minutes until tender when pierced with a table knife.
2. Drain and when cool enough to handle, peel and mash.
3. Cook the salmon in the microwave for a couple of minutes with the squeeze of lemon juice and knob of butter. Flake onto a plate and leave to cool slightly.
4. Mix the potato with the spring onions, chilli sauce, ketchup, mayonnaise and salt and pepper to taste.
5. Fold in the flaked salmon, being careful not to break the fish up too much.
6. Take 1 1/2 tbsp of the mixture and form into a ball. Repeat until you have used up all the mixture. Dust each ball in seasoned flour, dip in the egg and then roll in the breadcrumbs.
7. Heat the oil in a non stick pan and fry the fishcakes for 2 to 3 minutes on each side until golden.
8. Alternatively preheat an oven to 180C / 160C Fan and cook the chicken balls for about 15 minutes turning halfway through until cooked through
9. You can shallow fry the footballs in 2 tbsp of oil but they won’t keep their round shape so well.