Method

1. Put the fish in a frying pan, pour over the milk and bring to the boil. Lower the heat and simmer for approximately four minutes until the fish is cooked
2. Peel and boil the potatoes with a little salt until cooked. Drain
3. Mash potatoes with fork or masher and add butter, parsley, chives and lemon zest
4. Lift fish out of frying pan and flake into the mashed potato. Add as much of the milk from the drained fish to the potato mix to make it firm, smooth consistency. Season with salt and pepper. Put in fridge to cool
5. Beat the egg and pour onto a large plate
6. Put the flour onto another large plate
7. Spread the breadcrumbs onto a large plate or tray
8. Divide the fish cake mixture into six portions and shape into round flat fishcakes with your hands
9. Coat each fishcake with the flour and then with beaten egg
10. Lift each fishcake out of the egg into the breadcrumbs and coat with the crumbs
11. Heat the oil in a large frying pan. Fry the fishcakes over a medium heat for about five minutes on each side or until crisp and golden.