Cut the potatoes into quarters and cook for 20 – 25 minutes until they are soft. Steam the cauliflower for 12 – 15 minutes until it is tender. Mash the potatoes and transfer them to a large bowl. Place the cauliflower in a food processor with salmon, chilli, lemon rind and lemon juice and process until the mixture is well combined but retains some texture.

Transfer to the bowl with the mashed potatoes and add ground Chia, shallots and coriander and mix until the mixture is well combined. Using your hands, form small patties approximately 6cm in diameter. Heat a non stick pan with a little sunflower oil and cook the patties for 3 – 4 minutes on each side.

Transfer to a baking tray lined with baking paper and place in the oven (160C) to keep warm. Serve with an accompanying green salad.