Heat the grill. Place the potatoes in a
pan of water, bring to the boil, cover and
cook for 12-15 mins until tender. Drain
and leave to steam-dry, then mash.
Meanwhile, season the salmon and grill
for 5-6 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. Heat the oil in a large
pan. Fry the cakes over a medium-low
heat for 3-4 mins each side until deep
golden and heated through. Serve with
salad and lemon wedges.