- Flake the fish into the potato, removing any bones as you go. Add the parsley and stock powder (if using). Mix gently with a fork – do not overmix as you want to see and taste the chunks of fish.
- Place the egg and breadcrumbs into two separate shallow dishes.
- Flour your work surface. Divide the fishcake mixture into 4 or 8 equal sized quantities, depending on whether you want small or large fishcakes. Use your hands to turn them into round shapes, using a ring mold to help you get them the same size if you like.
- Dip each fishcake into the beaten egg and then the breadcrumbs. Leave to rest on a plate while you heat the oil in a non-stick frying pan.
- Carefully lower each fish cake into the oil and fry over a moderate heat for about 3 minutes on each side – the frying time will depend on how deep your fish cakes are.
- Once cooked, drain on kitchen paper. If frying in batches keep them warm in a preheated oven. Serve with a lemon wedge and ketchup or tartar sauce.
This is a great recipe for using up leftover mashed potato and is also ideal for using up fish that’s nearing it’s use-by date. Simply cook the fish first – either in the microwave on a plate covered in clingfilm for about 1 minute and 30 seconds, depending on the size and quantity of your fish, or poached in milk until cooked through. Then use it to make your fishcakes, which you can then cook and freeze for a later date if you don’t want to eat them immediately. Don’t worry about making sure you have the exact quantities of fish or potato – it’s whatever you have to hand really.