2 fillets of any white fish
2 large potatoes
1 tbsp fresh parsley
2 large eggs
lemon zest (optional)
Salt & Pepper
Cut your fish up finely and add to the mashed potato. Season with salt, pepper and lemon zest (if you wish). Add a little bit of beaten egg to bind.
Divide the mixture into 4 even sized pieces then roll into a ball and press into a cookie cutter or use a knife to shape the cake into a star.
For best results leave to chill in the fridge for 30 mins.
Have 3 separate bowls with flour, remainder of the beaten eggs and breadcrumbs.
Take each fishcake, cover in flour, then egg, then breadcrumbs and place on a greased baking tray.
Bake for 15-20 minutes until piping hot and the outside is golden and crunchy.
Serve on a bed of mixed leaves