In a large mixing bowl add the flaked salmon, bell peppers, lemon zest and juice, parsley, cayenne and a bit of salt and pepper. Stir well to combine.
Add the egg and breadcrumbs to the bowl and mix well so all the ingredients are well combined.
In a large sauté pan with deep sides warm 2 tablespoons of oil on medium heat.
Spread some tapioca flour onto a cutting board.
Divide the salmon mixture into 6 patties as evenly sized as possible.
Dust each patty with a bit of tapioca flour and fry them in batches 3 at a time in the hot oil. Cook for about 3 to 4 minutes per side till golden brown and a nice crust is formed, pressing down slightly as you turn them. You may need to add more oil to the pan to fry the second batch of patties.
Serve straight away with a wedge of fresh lemon if desired. Makes 6 Salmon Cakes.