Step 1

Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.

Step 2

Drain the milk and flake the fish, using two forks. In a large bowl, grate the potato and add the fish.

Step 3

Combine the chilli, coriander, mint, onion,breadcrumbs, ginger garlic paste, salt, pepper and egg yolk with the fish and potato. Season with the salt and mix well.

Step 4

Divide the fish mixture into 12 to 14 portions, depending on how big you want the fishcakes, round balls. Flatten them in your palm.

Step 5

Roll the fishcake into the flour and dust off the excess. Heat the oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over and serve.