Place Edgell Tiny Taters in a bowl and lightly mash. Add John West Salmon, Edgell Corn Kernels, lemongrass, coriander and 1 egg. Season to taste and mix well. Shape into 12 patties.
Lightly coat in flour, dip in extra egg and coat in combined breadcrumbs and sesame seeds. Cover and refrigerate until required.
Heat oil in a medium non stick frypan and cook salmon cakes for 2-3 minutes on each side or until golden brown. Combine sweet chilli sauce and lime zest and juice. Serve salmon cakes with dipping sauce, lime wedges and cucumber sticks.
Ice cream scoops are perfect for making even sized patties.