Silverbeet, Potato and Salmon Cakes

Peel potatoes and cut into quarters. Cook potatoes in boiling salted water for 15 - 12 minutes or until tender. Drain and mash. Wash sliverbeet, discard stalks and chop leaves finely. Chop spring onions finely. Melt butter in a frying pan, add silverbeet and spring onions, cover and cook until sliverbeet has wilted. Drain salmon. Mix with the potatoes and silverbeet with the chilli sauce. Shape quarter-cupfuls of the mixture into patties and shallow fry in oil, turning to cook both sides. Serve warm with Lemon Mayonnaise. To make mayonnaise: Place egg, lemon juice and mustard in a food processor. Process to combine. With the motor running slowly, pour oil down the feed tube. Add salt and pepper and combine.