making fish cakes

Today mum and I made some fish cakes here's the ingredients;
400g fresh salmon fillets.
400g cooked potato.
50g frozen peas defrosted.
150g fresh breadcrumbs.
4 tea spoons chopped parsley.
2 eggs.
A splash of sunflower oil.
250ml reduced fat mayonnaise.
Grated zest and juice of 1/2 lemon.

Equipment
Medium saucepan or frying pan with lid.
4 mixing bowls.
3 metal spoons.
Plate.
Flipper.

Now you know the ingredients you're probably wondering how to make the fish cakes.

1. Place the fish in the pan. Add a little water, and cook for 5-6 minutes. allow to cool, then flake, removing any skin and bones.
2. Boil the potatoes and place the potato, peas and salmon in a bowl. Mix gently until combined and season to taste.
3. Mix the breadcrumbs with the parsley and place on a plate.
4. Place a heaped teaspoon of the salmon mixture in your hands, roll the mixture into a ball, then flatten the mixture. Dip the mixture into the egg, then coat in the breadcrumb mixture.
5. Heat a little oil in a frying pan and shallow fry the fish cakes for 2 to 3 minutes each side until golden.
6. Mix together the mayonnaise with the lemon zest and juice. Transfer to a bowl. serve the fish cakes warm or cold with the dip.

That's all the things you need to do and if you're wondering why my fish cakes look bad its because me and mum messed up a bit.