Salmon Fishcakes

INGREDIENTS

1lb potatoes, cut into chunks
3/4lb salmon
100g dried breadcrumbs
4 Tbsp sunflower oil 
1 tsp tomato ketchup
1 tsp English mustard
1 Tbsp chopped parsley
1 Tbsp chopped dill
3 Tbsp plain flour 
zest ½ lemon 
1 egg, beaten

METHOD

Boil the potatoes for 12-15 mins until tender. Drain then mash them. 
Season the salmon and microwave for 4 mins until just cooked. 
Cool for a few mins, then break into large flakes.
Mix the potato, ketchup, mustard, zest, herbs and some seasoning. 
Lightly mix in the salmon, taking care not to break it up too much. 
Shape into 4 large fish cakes.
Put the flour, egg and breadcrumbs in 3 shallow dishes. 
Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and hot throughout. 

Serve with salad and lemon wedges.