Roughly chop the parsley and add to a mixing bowl. Peel and cut the potatoes and boil until cooked. Set aside
Open the tin can remove and separate the fish from the tomato sauce (keep the sauce for later)
Remove the bone and inners from the fish and break into chunks and put in a mixing bowl
Chop the onion onto small pieces and add into the bowl
Add the salt and pepper to the bowl
Now add the eggs and potato and flour
Mix all the ingredients together but not too fast that it mashes the potato
Roll into balls with your hands (yes it's messy) put in the oil and fry for about 2 minutes constantly turning them
Remove put on a paper towel to soak excess oil
Use the tomato sauce from before as a dipping sauce by chopping more parsley into it and serving on a bed of baby spinach or lettuce
