Salmon Fish Cakes

Peel and cut the potatoes in quarters and place them in a pan of water. Cook until they are soft and mashable but still lumpy.

Season salmon fillets with some salt and place in a pan of hot oil. If there is skin, place it skin down. Cook for 5 minutes, then flip and cook for an additional 5 minutes or until fully cooked. You want the salmon to be cooked and flaky.

Flake the salmon into a bowl and add chopped sun dried tomatoes. Add garlic, oregano, parsley, basil, lime zest and lime juice.

The potatoes should be done now. Mash to a lumpy consistency and add to the salmon mixture. Add tomato ketchup and give everything a good stir.

With your hands, take some of the mixture and form a ball. Flatten 2 sides to give it a patty shape. Repeat until you have used all of the mixture.

In 3 separate plates, place beaten egg, flour and breadcrumbs. Dip salmon fish cakes into the egg and flour. Dip again into the egg followed by the flour, and finally put in the breadcrumbs to cover. Repeat until all fish cakes are covered in breadcrumbs.

Heat oil in a frying pan and cook the fish cakes for 5 minutes on each side until the are cooked and browned.