• Put the potatoes into a pan and cover with water. Bring to the boil and simmer for 15-20 minutes until really soft.
• Add the butter and cream and mash down to a lumpy but blended mash. Add the chopped herbs.
• Chop the fish pieces into small chunks and add to the potato mixture. Season well.
• Divide the mixture into 4 and shape into rounds about 5cm thick.
• Take 3 dipped plates and put the panko breadcrumbs into one adding the spice mix of your choice and mix well.
• Put the flour and egg into the remaining two plates.
• Dip each fishcake into the flour, then the egg and finally coat well in the breadcrumbs.
• Place on a tray. These can be frozen at this point or kept in the fridge for up to 2 days, depending on the date of your fish.
• Melt the remaining butter in a frying pan and as it starts to bubble , place the fishcakes in.
• Fry over a moderate heat on each side for 10-12 minutes until golden brown and crisp.
• Serve with salad or peas.

Caper Mayonnaise

• Simply mix the mayonnaise with the capers and add black pepper to taste.