This recipe is simple and tastes great!  It is useful for using up leftover break and potatoes.

Ingredients:
• 2tbsp olive oil
• 50g scallions – finely chopped
• 900g cooked fish fillets
• Chopped herbs to taste
• Salt and pepper
• 550g left over mashed potato
• Squeeze of lemon juice
• Flour
• 1 beaten egg
• 2 handfuls of breadcrumbs
• 100g butter

Method:
• Preheat the oven to 250oC, gas mark 9
• Heat olive oil in a pan and cook the scallions for a couple of minutes
• Flake the fish in a bowl; add the herbs, seasoning, potatoes, onions, lemon juice and mix.  If you wish you can allow the mixture to cool and freeze at this stage, otherwise:
• Shape the mixture into 24 fat cakes about 4cm across
• Dip each into flour, egg and then breadcrumbs and allow to chill for 15 minutes
• Melt butter and brush over fish cakes, cook in the pre-heated oven for 20 minutes

Expert Tip: To ensure any type of fish is cooked properly, check at the thickest point.  Fish should reach an internal temperature of 140oF.  Cook fish until it is opaque and flakes easily with a fork