Fishcakes and new potatoes

You will need: about 400g of fish pie mix or fish fillets, 150g potato – for mash, chopped parsley, lemon wedges, new potatoes, butter, milk, salt and pepper, oil, mixed salad, dressings

It will take:  30 minutes

Peel and boil about 150ml of potato. Gently poach the fish in a little milk. Put aside the fish to cool and reserve the milk to make the mash potato. Mash the potato with butter and the milk from the poached fish, and season well.

Put the fish and mash in to the same bowl, add the parsley and season with salt and pepper. Using your fingers gently combine making sure you don’t break the fish up too much.

Form the mixture in to even sized round balls and flatten on a floured surface. You should be able to make 4 fishcakes. Beat the egg in a bowl. Scatter the breadcrumbs over a plate. Dip each fishcake first in to the egg and then the breadcrumbs making sure it is coated all over. Put the finished fishcakes in the fridge to chill for at least 10 minutes. Fry in a little oil in a frying pan on medium heat for 5 minutes each side until golden brown.

Scrub the new potatoes and boil in salted water until tender.

Serve the fishcakes and new potatoes with a wedge of lemon, green salad, dressing and mayo.