These fishcakes are great any time of year, but are egg-stra special at Easter!
Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a baking tray.
Mix the fish with the mashed potato, herbs and lemon zest and season well with pepper. Add a little beaten egg if necessary to bind the mixture together. Divide the mixture into 4 even sized pieces then shape into rounds. Transfer to a plate, cover and chill in the fridge for 30 minutes.
Place the remaining egg, flour and breadcrumbs into three separate dishes. Take each fishcake and dip into the flour (tapping off any excess), then the egg, and then the breadcrumbs. Place the fishcakes on the prepared tray and bake for 15-20 minutes until piping hot and the outside is golden and crunchy.
Once the fishcakes are cooked, place 1 in the centre of each of 4 plates. Arrange the boiled egg slices to make the ears, olive for the eyes and a dollop of tartare sauce for the nose. Add some chives to make twitchy bunny whiskers then serve with the bunnies' favourite – carrot sticks!