Step 1

Wash potato and pierce all over with a fork. Bake in 425° oven until fully cooked, about 30 minutes (or microwave for 5-8 minutes, or until fully cooked).

Step 2

Place pollock, garlic and parsley stems in a large frying pan, cover with water, and bring to a simmer until pollock is just cooked through, about 6 minutes. Once cool enough to handle, remove skin from potato and grate through the large holes of a box grater.

Step 3

Gently flake fish into large chunks; combine with grated baked potato, remaining chopped parsley and chopped scallions. Beat egg with mayonnaise and grainy mustard and combine with fish/potato mixture. Mix until all ingredients are fully combined, being careful to keep fish from falling apart too much. Season with salt and pepper.

Step 4

Divide fish mixture into 8 even pieces (about 1/4 cup each) and gently press each ball into panko crumbs. Heat 2 tablespoons of oil in large frying pan until shimmering and fry fish cakes in batches until golden brown – keeping finished fish cakes warm in oven. Serve with green salad with a lemon vinaigrette.