Boil, steam or microwave potatoes on high for 9 minutes or until tender when pierced. Drain, mash and cool for 10 minutes.

Boil peas and corn for 1 minute. Drain. Combine peas and corn, cooled mash, eggs, breadcrumbs, lemon zest, ¼ cup of the aioli and spring onions in a large bowl. Flake salmon into pieces and add to potato mixture. Season to taste.

Shape into 12 x ⅓ cup-sized patties and place on a tray. Grease a 6-hole (⅓ cup) pie maker with oil spray. Place a patty into each hole and spray with a touch more oil. Close lid and cook for 10 minutes. Use a small heatproof spatula or fork to carefully turn over. Cook for a further 5 minutes until golden and puffed.

Turn pie maker off, remove patties, and repeat with remaining patties. Cover to keep warm.

Meanwhile, combine remaining aioli, 1-2 tablespoons of lemon juice to taste and parsley to make side sauce.

Serve fish cakes topped with a dollop of aioli for parties, or serve with a large side salad or mixed vegetables as a meal.