These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.