Step 1

Place the milk in a frying pan and add the fish fillets

Step 2

Poach gently for between 5 and 10 minutes until the fish starts to flake and is cooked through

Step 3

Remove the fish from the pan and drain in a colander

Step 4

Place the mashed potato in a bowl, season with salt and break in 1 egg.

Step 5

Mix thoroughly to combine

Step 6

Finely chop the spring onion and parsley and mix in to the potato.

Step 7

Add the flake the fish with a fork and mix gently into the potato taking care not to break up the flakes.

Step 8

Using your hands, form the fish into 6 patties

Step 9

Place the ingredients for the coating into 3 separate bowls, mix a little salt into the flour and lightly beat the egg.

Step 10

Dip the fishcakes into the flour, then into the egg, and finally press into the breadcrumbs.

Step 11

Place the fishcakes in the fridge for approximately 30 minutes to firm up.

Step 12

Heat the sunflower oil in a frying pan then, using a spatula, carefully lower the fish cakes into the hot oil.

Step 13

Fry gently (don't allow the pan to become too hot) until the underside of each fish cake is brown and crispy, then carefully turn the fish cakes over and fry the other side.

Step 14

Remove from the pan and allow to drain on kitchen paper.