Put into a saucepan, cover with cold lightly salted water, bring to the boil and cook for 15 minutes or until the potatoes are tender

Drain then let the potatoes rest on the warm hob for a few minutes to let any remaining water evaporate before mashing with a tablespoon of margarine or butter

Meanwhile, add the fish chunks, onion and milk to another pan. Bring to a simmer then put the lid on the pan and take off the heat. Let stand like this for 5 minutes until the fish is opaque and cooked through

Mix through gently as to not break the fish up too much

Let the mixture cool then form into 8 equal patties - make into balls first then squash them down a little so they're around an inch thick

Take 3 shallow bowls and add flour to the first, milk of choice (or beaten egg) to the 2nd and breadcrumbs to the 3rd

Coat the fishcakes in the flour, then dip in the milk and finally in the breadcrumbs*

Spray the baking sheet with oil and place the fishcakes back on it

At the point of breading the fishcakes you can then freeze them for later use. They'll be fine in the freezer for up to 3 months. Defrost before baking as previously instructed above. Recipe serves 4 adult portions or 8 childrens portions