Peel potatoes and cut into large chunks then cook in simmering water until tender. Drain potatoes then mash with a fork until most lumps are gone.
Combine the potato, salmon and vegetables in a large bowl and mix well. Place some flour in one shallow bowl, the combined egg and milk in a second bowl and breadcrumbs in a third bowl.
Dampen your hands with water and form the salmon mixture into patties then dip each one into the flour, the egg wash and then the breadcrumbs. Place on a plate and refrigerate for 30-60 minutes to firm up.
Heat some oil in a large frypan and cook the patties for a few minutes on each side so that they are nicely browned. Allow to cool.