Boil the potatoes in a large pan of salted boiling water until tender; usually 15-20 minutes. Drain and allow to cool for two minutes before mashing. Add the shredded salmon, 2 beaten eggs, diced pepper and diced aubergine. Mix well and season to taste.
Heat the vegetable oil to 180°C in a large, heavy-based saucepan.
Shape the salmon and potato mixture into croquette shapes between your hands. Dust in the plain flour, shaking off any excess. Deep-fry in batches until golden brown and crispy on the outside.
Drain on kitchen paper and serve immediately in bowls.
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