Peel and chop up the potatoes. Boil until soft. Drain and mash well.
Finely chop chives and flat leaf parsley, grate lemon zest. Add to the mash and mix well.
Add the fish to a pan and cover with 150ml milk and 150ml water. Bring to a simmer and heat for 5 minutes. Then turn off the heat, cover and leave to cook through for 10 minutes.
Drain the fish and add it to the mash. Flake up the fish a bit, but try and keep some decent pieces for texture.
Prepare a bowl with breadcrumbs, another with a beaten egg and a board covered in flour. Cover your hands with flour and shape the mixture into 4 fishcakes, roughly 1 inch thick.
Brush each fishcake with egg.
Dip each fishcake in the breadcrumbs until completely covered. Put aside on a plate.
Heat up some oil until it starts to smoke. Add the fishcakes. Turn after 5 minutes (or sooner if they start to brown too quickly).
Fry for a minute on the edges to seal the fishcakes all over.
Serve hot from the pan with a lemon wedge and any veg you want :)
