Method

1. Put the bay leaves, peppercorns, parsley stalks, white wine, vinegar, fish and enough water to cover the fish in a pan and simmer for 10 minutes. Remove the fish and allow to cool slightly.

2. When cool enough to handle flake the fish into a bowl and mix the mashed potato and chopped capers in together with a squeeze of lemon and the parsley.

3. Divide the mixture into 4 balls then flatten into rounds. Chill for ½ an hour before coating – this will help the fishcakes stay together when they’re cooking.

4. To coat the fishcakes have 3 plates in front of you, one with the beaten eggs, one with some flour and one with the fine breadcrumbs. First dip each fishcake in the flour then the egg, and last of all the breadcrumbs making sure that you have an even coating all round.

5. Shallow fry the fishcakes in a little vegetable oil until golden on each side (4-6 minutes).