Preparation​

1. In a saucepan boil water. Chop the potatoes into even chunks and put into the boiling water. Cook until potatoes are tender. 

2. Finely chop up the spring onion, parsley, dill and red chilli. Squeeze in some lemon juice and leave some lemon for later, for pouring over the fishcakes. 

3. Place the fish in bowl, add in pepper, ½ tablespoon of flour and 1 tablespoon of egg. You may need more egg and flour later on, so start with a little. 

4. Add the finely chopped ingredients to the fish. Stir everything together. 

5. Check to see if your potatoes are cooked, then drain them.

6. Mash up your potatoes and allow to cool before adding to the fish mixture. 

7. Time to make your fish cakes shapes. If the mixture is too wet you may need to add more plain flour. 

8. Dust flour on the work surface and coat the outside of the fishcake with flour. 

9. Heat a frying pan and add in the oil. Place your fishcakes in the pan and cook on both sides until golden brown. 

10. Enjoy with a Crunchy Salad.