- Combine 3 Tbsp. spring onion, salt, potatoes, cheese and eggs in a large bowl. Stir in flour.
- Heat 1 tbsp. oil in a large nonstick pan over medium-high heat. Spoon 1/3 cup of the potato mixture into the pan, flatten slightly. Repeat procedure 3 times to form 4 cakes. Cook for 4 minutes on each side or until browned and crisp. Place the cakes on a platter. Repeat with remaining 1 tbsp. oil and remaining potato mixture until you have 8 cakes.
- Top the cakes evenly with salmon, sour cream, and the remaining spring onions.
