Fish Cakes

Ingredients:

• 500 gms potatoes - cooked and well drained
• 500 gms cooked fish fillets
• 2 tablespoons lemon zest
• Salt and freshly milled black pepper
• 2 tablespoons horseradish or dijon mustard
• 1/4 cup parmesan cheese
• 2 tablespoons fresh dill
• 2 green shallots finely chopped - scallions
• 1 egg - well beaten
• 2 cups of panko breadcrumbs - any breadcrumb will do
• Oil

Instructions:

• Mash the potatoes leaving some lumps
• Using two forks roughly shred the fish
• Add all of the remaining ingredients except for the panko crumbs and the oil. Gently mix only until combined
• Turn the mixture out onto a bench and using wet hands (stops the mixture from sticking) pat into a round circle of even thickness
• Now using a sharp knife divide the circle into 8 even wedges
• With wet hands pat each wedge into a round then slightly flatten into a patty
• Add the breadcrumbs to a large bowl and one by one roll each patty in the crumbs
• Refrigerate the patties for at least 30 minutes to allow the mixture to firm up
• Heat pan with enough oil to rise halfway up the patties 1 cm over medium heat and when hot add several of the fish cakes
• Keep cooked fish cakes warm while the remainder cook