Cook potatoes in boiling water until tender, drain and mash well. Place into a medium sized bowl.
Add drained John West Pink Salmon, Edgell Corn Kernels, spring onions, ¼ cup of the breadcrumbs and lemon rind. Season with salt and pepper and mix until well combined. Refrigerate for 30 minutes.
Form mixture into 8 patties (approximately 1/3 cup) and coat lightly in remaining breadcrumbs. Heat oil in a shallow frying pan and cook salmon patties for 2-3 minutes each side or until golden brown.