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1.
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In a pot of water, boil peeled potatoes until soft.
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Cook time will vary based on the size but for medium sized it should take 20-25 minutes.
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Pour out the water and mash the potatoes in the pot.
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2.
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Add the margarine, a dash or two of salt and pepper, garlic and onion into the mashed potato.
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Once its mixed well and mashed together, leave it aside to cool down.
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3.
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Put the milk in another medium sized pot.
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Add seasoning (a dash of salt and pepper and herbs) and bring to the boil.
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4.
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Once boiling point has been reached, lower the temperature and place fish fillets in.
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Cover with lid and allow fish to poach for 2-3 minutes, or until fish flakes.
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5.
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Remove fish from the milk using a slotted spoon and place it on a paper towel to absorb liquid.
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Press out excess liquid, if need be.
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6.
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Flake fish into the cooled down mashed potato and mix together.
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7.
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Divide the mixture into sections, compress each into a ball-shape cake, put them on a plate and put the plate in the fridge for 5 minutes.
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8.
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Lightly beat the eggs in a shallow bowl.
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Put the breadcrumbs in another shallow bowl (you can add extra salt and pepper or herbs to increase flavour).
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Dip the fish cakes in the egg then coat them with breadcrumbs.
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Set aside while you heat the oil in a deep skillet over medium heat.
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9.
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Once oil is hot add the cakes into the pan.
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Shallow fry the cakes, on a medium to low heat.
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You dont want to burn them; fry until golden brown and crispy on both sides.
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Tips: If you are not a fan of raw onion in your mash potato, you can fry them in a bit of margarine, until translucent and soft, and then mix it with the mash.
