1. Place the flaked fish, potatoes, butter, parsley, salt and pepper and 1 beaten egg in a bowl and mix gently with a fork. Place in the fridge for 30 minutes.
2. Roll into a long ‘snake’ on a floured surface. Cut into 8 portions and shape each into a flat round.
3. Dip the cakes into the second beaten egg and coat in breadcrumbs.
4. Fry or grill the fish cakes until golden brown on each side.
