Poach salmon in boiling water. Fish out, drain and mash with a fork. Cut the potatoes into 1.25cm thick slices and fry them in hot oil until slightly golden brown. Dish out and drain the oil. Mash the potato in a mortar or with a rolling pin. Add the mashed potatoes and the rest of the ingredients, seasoning to taste.
Form the mixture into little sausage-like rolls of about 3cm diameter.
Dip into beaten egg and roll in breadcrumbs. Deep fry in hot oil over a medium flame until golden brown. Serve with homemade mint sauce.
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