Pierce potato skins well then cook whole potatoes in a microwave oven on HIGH power for approximately 10 minutes or until tender. Cut in half and carefully scoop out hot flesh into a large bowl. Mash well.
Add John West Salmon, Edgell Red Kidney Beans, dill, lemon zest, dill cucumber and cheese and stir to combine. Form into 8 burgers. Chill for 30 minutes.
Coat burgers in flour, dusting off any excess and shallow fry in hot oil until golden. Drain on absorbent paper.
Serve in hamburger buns with cucumber and carrot ribbons, drizzled with sweet chilli sauce. Serve with chips.
For a crispy crumb coating, dip patties in flour, egg and panko crumbs.