In a pan saut ginger garlic paste finely chopped onion chilly and curry leaves
To this add the turmeric and pepper powders
Drain the water from the canned fish add the salmon chunks to the pan and stir well with a wooden spatula
Now to this add mashed boiled potatoes and stir thoroughly
Add salt to taste
When dried switch off the flame
When this mixture cools down divide these into small balls and shape it into small flat rounds
Dip these in the beaten egg white and then into a bowl of breadcrumbs covering all sides
Shallow fry these cakes till both sides are golden brownish
Drain excess oil in paper towel and serve hot with sauce