The Best Fishcakes - cooking recipe

Ingredients

4 potatoes (medium)
400 g fish (fresh processed to a coarse mix)
1/2 cup spring onion (chopped)
4 anchovy fillets (chopped optional)
1/2 cup capers (roughly chopped)
1/3 cup pickle (sour roughly chopped)
1/2 cup flat leaf parsley (roughly chopped)
1 lemon (rind and juice of)
1 egg
salt (freshly ground to taste)
pepper (freshly ground to taste)
flour
2 eggs (lightly beaten)
2 cups panko breadcrumbs (or other breadcrumbs)
olive oil (for frying)
Sauce
1 cup mayonnaise
1/4 cup parsley (flat leaf)
2 tablespoons lemon juice
1/4 cup pickle (sour chopped)
2 tablespoons capers

Preparation

Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
Heat oil to moderate and cook them until they are golden browqn on both sides.
FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.