Step 1

Place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain and mash.

Step 2

Meanwhile, pre-heat your grill to medium hot. Drizzle a little olive oil over your fish and rub to coat evenly. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. Remove the fish from the grill and put on a plate. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato.

Step 3

Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much.

Step 4

Shape the fishcake mix into 12 balls. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. Place the prepared fishcakes on a plate, while you make the rest.

Step 5

Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.

Step 6

Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest.

Step 7

Serve with lemon wedges and a green salad.