Boil potatoes in salted water for 15 mins until tender. Meanwhile, tip the spinach into a large colander in the sink. Drain the potatoes over the spinach so the cooking water wilts it, then spoon the potatoes back into the pan.
Mash, stirring in the lemon zest and juice and some seasoning, then fold through the salmon flakes, squeezed-out spinach, capers and dill.
Tip half the gluten free breadcrumbs onto a large plate, then tip the potato mixture onto another plate and shape into a large discs. Flip the potato cake onto the crumbs, pressing the remaining gluten free crumbs onto the top.
Heat the grill and pour the oil into a large frying pan. Carefully slide the potato cakes into the pan, then cook for 5 mins until the bottom is golden. Now grill for 4-5 mins until the crumbs on top are golden and the cakes are hot through. Serve hot with lemon wedges, tartare sauce and a green salad.