So this seems like something so basic you don’t need a recipe, but it’s surprisingly easy to get wrong, as I know from experience. The key is not to overdo the potato, or you will end up with something stodgy and dull. Stick to equal weights of fish and potato; the rest is a matter of taste..
For 4 fishcakes:
100 g cooked, flaked fish
100g cold mashed potato
1 tbs low-fat mayonnaise
1 tsp capers, chopped
1 tsp gherkins, chopped (optional)
1 hard-boiled egg, chopped (optional)
nutmeg and cayenne to taste
salt and pepper
Coating:
1 egg, beaten
dry breadcrumbs
Mix together all the ingredients for the cakes with a fork. Using floured hands, shape the mixture into a roll and cut into four equal slices, then flatten slightly. Dip in beaten egg, then roll in the breadcrumbs.
Shallow-fry in vegetable oil for 2-3 minutes on each side, till crisp and golden. Drain on kitchen paper and serve.