Soak the salt fish for 30 mins and boil in fresh water to remove excess salt. (You can opt to use any other fish of your choice). Drain and shred. Mix the fish with mashed potato (you can use either sweet potato or ordinary potato). Season mixture with cayenne pepper and oregano. Add an egg to bind. Take a piece of the mixture and shape in the palm of your hand. Coat in breadcrumbs or flour. Heat sesame oil, rapeseed oil or coconut oil in a frying pan and fry until golden brown. Remove the fish cakes and place on kitchen paper until cool. Decorate with herbs of your choice. I used fresh marjoram and rosemary from my garden.