Salmon cakes with cucumber & radish pickle & mint mayonnaise

2 Lebanese cucumbers, thinly sliced lengthwise
6 radishes, ends trimmed, thinly sliced
1 tablespoon white wine vinegar
2 teaspoons caster sugar
1?2 cup mayonnaise
1?2 cup mint leaves
500g waxy potatoes, peeled, coarsely chopped
400g skinned and boned salmon fillets
4 spring onions, thinly sliced
2 teaspoons finely grated lemon zest
1 egg, lightly beaten
1 cup panko breadcrumbs
1?4 cup vegetable oil
lemon wedges to serve

For the cucumber & radish pickle
Combine the cucumber, radish, vinegar and sugar in a large bowl. Toss to combine. Set aside for 5 minutes to pickle. Drain well then set aside.

For the mint mayonnaise
Blend the mayonnaise and mint in a small food processor until smooth.

For the salmon cakes
Put the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat then boil for 10 minutes or until tender. Drain well and return to the pan over low heat to dry out a little. Mash coarsely then set aside to cool slightly. Meanwhile, put the salmon in a large frying pan and cover with water. Place over medium heat and bring to a simmer. Simmer for 5 minutes or until just cooked through. Drain well.Coarsely flake the salmon over the mashed potato. Add the onion, lemon zest and egg and season well with salt and freshly ground black pepper. Stir until just combined.

To cook & serve
Put the breadcrumbs on a large plate. Divide the salmon mix into 8 portions. Shape each portion into a patty and lightly coat in breadcrumbs. Heat the oil in a large frying pan over medium-high heat. Fry the patties, in 2 batches, for 2 minutes each side or until golden and heated through. Drain on kitchen paper then serve with the pickle, mayonnaise and lemon wedges.