Mash the potato, avocado and flour till very smooth.
Mix through the salmon and the salt.
Make into 4 cakes and place in hot frying pan with a little rice bran oil.
Cook for 3 minutes each side and serve.
500g of cooked potatoes (use can use sweet potato)
1 avocado, pip and skin removed
2 tbsp. of wholemeal gluten free flour
150g Salmon, tinned or smoked salmon
1 tsp. of Murray River sea salt
Rice Bran oil for frying