1. Place potato, garlic and water into the mixing bowl and cook 15-17 minutes/100°C/Reverse/Speed 1. Strain and refrigerate until cold.
2. Place parmesan and chives into mixing bowl and chop for 10 seconds/Speed 9. Add salmon and chop 3 seconds/speed 4.
3. Add potato mixture and butter and mix 5 seconds/speed 4. Using the spatula, scrape down the sides of bowl and make sure mixture is well combined. Mix 6 seconds/speed 4. Form mixture into 5cm patties {this is SO much easier if you have wet hands, the mixture doesn’t stick}. Refrigerate for 15 minutes.
4. Place flour, egg and breadcrumbs into 3 separate bowls. Dust the patties with flour, dip into the egg and then into the breadcrumbs. Place in the fridge for an hour.
5. Heat half the oil in a large frying pan and cook half the patties until golden on each side. Repeat with the other half of the oil, and remaining patties. Serve warm or cold.