Cut the white potato into even sized chunks and cut the sweet potato into chinks double the size of the white potato ie quarter the white and halve the sweet
Put into a saucepan, cover with cold lightly salted water, bring to the boil and cook for 15 minutes or until the potatoes are tender
Drain then let the potatoes rest on the warm hob for a few minutes to let any remaining water evaporate before mashing with a tablespoon of margarine or butter
Meanwhile, add the fish chunks, onion and milk to another pan. Bring to a simmer then put the lid on the pan and take off the heat. Let stand like this for 5 minutes until the fish is opaque and cooked through
Drain the milk off then add the fish and onion to the potato pan with the sweetcorn and parsley
Mix through gently as to not break the fish up too much
Let the mixture cool then form into 8 equal patties - make into balls first then squash them down a little so they're around an inch thick
Place on a lined baking sheet and chill covered in the fridge for 30 minutes to firm up
Preheat the oven to gas 7 / 210C / 425F
Take 3 shallow bowls and add flour to the first, milk of choice (or beaten egg) to the 2nd and breadcrumbs to the 3rd
Coat the fishcakes in the flour, then dip in the milk and finally in the breadcrumbs*
Spray the baking sheet with oil and place the fishcakes back on it
Spray the fishcakes with oil and bake for 10 minutes on each side until the crumb is golden and the insides are heated through
At the point of breading the fishcakes you can then freeze them for later use. They'll be fine in the freezer for up to 3 months. Defrost before baking as previously instructed above. Recipe serves 4 adult portions or 8 childrens portions
