<http://schema.org/recipeInstructions>
" Place potatoes in a medium pot of cold salted water, and set over high heat. Bring to a boil, reduce heat, and let potatoes simmer until fork tender, about 30 minutes. Drain and set aside. Meanwhile, heat canola oil in a small skillet over medium-low heat. Add leeks and cook, stirring, until tender, about 10 minutes. Peel potatoes and run them through a potato ricer or masher, which will yield about 2 cups when loosely packed. Gently combine potatoes, leeks, and salmon in a bowl. Add mayonnaise, 2 teaspoons salt, and 1/2 teaspoon pepper, and work in just enough to attain a well-blended mixture. Divide mixture into 10 to 12 patties (2 1/2 inches in diameter), and set on a small tray. Cover and refrigerate for at least 1 hour. Preheat oven to 200 degrees F; place an empty tray inside. Put flour in a shallow bowl, and add a pinch of salt. Stir together eggs and a pinch of salt in another shallow bowl. Arrange seeds in a third shallow bowl; add a pinch of salt. Dredge patties first in flour, then in egg, and finally in seeds. Heat a medium skillet over medium-low heat. Add about 4 tablespoons oil and let stand until it shimmers \u2014 it should not smoke. Arrange 3 or 4 patties in skillet, and cook until dark golden brown, 3 to 5 minutes per side. Transfer cooked patties to tray in oven, then repeat process until all patties are cooked. Serve immediately with leeks vinaigrette on the side."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9370/salmon-cakes-recipe/?src=shelter_footer>