8 ounces/225 grams of white fish fillets
1 cup leftover mashed potatoes
2 tablespoons finely chopped spring onions
2 tablespoons finely chopped parsley
ΒΌ cup of vegetable oil for frying fish bread
3 tablespoons plain flour
1 cup breadcrumbs (or breadcrumbs, toasted)
Put the milk in the pan and add the fish fillets.
Simmer gently for 5 to 10 minutes until the fish begins to soften and cook
Remove the fish from the pan and drain in a colander
Place the mashed potatoes in a bowl, season with salt and break 1 egg. Mix thoroughly to combine
Finely chop the spring onions and parsley and mix them into the potatoes.
Add the fish flakes with a fork and gently stir them into the potatoes being careful not to break the flakes.
Using your hands, shape the fish into 6 patties
Place the ingredients for the coating in 3 separate bowls, mix a little salt into the flour and beat the eggs.
Dip the fish in the flour, then in the egg, and finally press in the breadcrumbs.
Place the fishcakes in the refrigerator for about 30 minutes to harden.
Heat the vegetable oil in a pan and, using a spatula, carefully lower the fish cakes into the hot oil.
Fry slowly (don’t overheat) until the bottom of each fish cake is brown and crisp, then carefully turn the fish cake over and fry the other side.
Remove from pan and allow to drain on kitchen paper.