Cover the potatoes in cold, salted
water and bring to the boil. Turn down
to a simmer and cook for 10-12 mins
until tender. Drain and steam dry for a
few mins, then mash and set aside to
cool a little. Meanwhile, cook the fish.
Cover in cold water and the lemon juice,
bring to a gentle simmer, then poach for
5 mins (depending on the thickness of
the fish) until just cooked through. Remove
from the water, get rid of the skin and
flake into large chunks.
Put the lemon zest, herbs, spring
onions, tartar sauce and some seasoning
into a large bowl with the fish and the
potatoes. Combine all the ingredients,
then divide into 12 and shape into cakes.
Put the eggs, flour and breadcrumbs
on three plates. Dip each of the fish cakes
in flour, pat off any excess, then dip in the
egg. Finally, coat in the breadcrumbs and
transfer to a clean plate or baking tray
lined with parchment paper. Repeat with
the remaining fish cakes. You can freeze
the fish cakes now for up to three months, or chill for 1-2 days.
To cook, heat the grill to medium.
Brush the fish cakes with the oil and grill
for 4-5 mins each side until golden and
hot through. Serve with extra tartar
sauce and salad or green veg. Defrost
frozen fish cakes overnight in fridge and
cook as above. Alternatively, to cook straight from
frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.