Salmon Fish Cakes

• 1 (1 lb) (450 g) tin pink salmon
• 1 lb (

Drain the salmon from the tin, flake the flesh and remove the skin and small bones. Peel the potatoes and cook in boiling salted water until tender. Drain, return the potatoes to the hot pan and dry over the heat for a few moments. Sieve the potatoes into a bowl. Season well with salt and pepper. Add the salmon, parsley, tomato ketchup and lemon juice and mix with a fork. Lightly mix the eggs a