Spiced salmon cakes with cabbage and fennel

Ingredients

• 3 cup mashed potato (750g potatoes)
• 415 gram can pink salmon, drained, flaked, bones and skin removed
• 4 spring onions, thinly sliced
• 1/3 bunch coriander, leaves picked, finely chopped, plus ½ cup extra
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon lemon zest, finely grated
• 2/3 cup seasoned flour
• 2 eggs, whisked
• 2 cup panko breadcrumbs
• 1/2 cabbage, thinly sliced
• 1 fennel bulb, thinly sliced
• 1/4 cup lemon juice
• vegetable oil for shallow-frying
• aioli to serve