350g cod or haddock, cooked, skinned and boned
2tbsp chopped fresh parsley
1 spring onion, finely chopped
Grated rind and juice of 1/2 lemon
Salt and pepper
350g creamy mashed potato
1 egg, beaten
75g fine white breadcrumbs
75g butter
1-2tbsp oil

1, Flake the fish into a bowl with the parsley, onion, lemon rind and juice and seasoning to taste.

2, Gently work in the potato and then shape into 8 cakes or patties and chill well for 20 minutes.

3, Put the egg, beaten with 1tbsp cold water, in one shallow dish and the crumbs in another. Dip the cakes in egg first, then crumbs so they get a good even coating. Repeat if you want a really thick crust.

4, Heat half the butter and oil in a frying pan and fry 4 fish cakes at a time for about 5 minutes, turning occasionally until golden and crisp. If you prefer grill for 2-3 minutes each side.

5, Serve whilst still hot with the parsley sauce or mayonnaise and a green vegetable.