Easy peasy fish cakes

I love fish cakes.  They are a great way to use up leftover mashed potato and any scraps of fish you have in your fridge.  This fish cake recipe is fairly classic.  And simple.  And the kids love it.  Hurray!

300g Mashed potato

150g Any flaky fish (I used haddock, but salmon, cod, or smoked fish also work well) 

Seasoning

Handfull of parsley

Flour
Panco breadcrumbs
1 Egg

Oil for frying

Peel and chop your potatoes, and boil in salted water.  There is no need to poach the fish first, as they can be steamed using the water from the boiling potatoes. 

Place the fish in a colander over the boiling pan, and cover loosely with tin foil.  The fish should take 8-10 mins, the potatoes should be quite soft (their time will depend on the variety and how small you cut them).  

Allow the potatoes to cool before mashing, and season well.  Flake the fish and chop the herbs.  Add to the mash before it hardens up.

Shape the mixture into rounds of whatever size you want.

Drench in flour to stop them sticking.

The fish cakes freeze very well at this stage, or as I did, made them the night before to be coated the next day.

Dip in egg mix, flour, egg and then the breadcrumbs.

They need virtually no oil on the pan. (I lighly grease the pan rather than shallow frying to stop them getting to greasy, and only add more oil as needed).

Once cooked, they can be kept warm in the oven.