Step 1

Boil the potatoes in salted water until soft. Drain and mash with the butter.

Step 2

Poach the fish in slightly salted water with parsley stalks and a slice of lemon until just cooked. Discard the parsley. Pat-dry the fish with a paper towel and flake roughly with a fork.

Step 3

Combine the mashed potato, milk, fish, onion, zest of ½ lemon and chopped parsley leaves in a large bowl. Season to taste with salt & pepper. Divide the mixture into 8 portions then shape into patties. Lightly flour them.

Step 4

Beat the egg and dip each fish cake in, then coat in the breadcrumbs*.

Step 5

Heat the oil in a large fry-pan, add butter and fry the fish cakes over medium high heat for 2-3 minutes each side or until golden. Drain on paper towel.

Step 6

Serve with tartar sauce and lemon wedges.