Cook the potatoes:
Boil the potatoes in salted water for 10–12 minutes or until tender. Drain well and mash until smooth. Let cool slightly.

Make the fish cake mixture:
In a large bowl, combine the mashed potatoes, flaked fish, onion, parsley, beaten egg, lemon zest, salt, pepper, and breadcrumbs. Mix until well combined. If the mixture is too soft, add a little more breadcrumbs.

Shape and coat:
Form the mixture into small patties (about 2 tablespoons each). Coat each fish cake lightly in extra breadcrumbs.

Fry the fish cakes:
Heat the oil in a large frying pan over medium heat. Fry the fish cakes for 3–4 minutes on each side, or until golden brown and heated through.

Serve:
Drain on paper towels and serve hot with lemon wedges, tartar sauce, or a fresh side salad.

‍