Start by poaching the fish. Prepare the fish by placing the fish fillet in a microwave proof bowl. Add some milk enough to cover the fish.

Cover and steam in the microwave for about 3-4 minutes.

Using a slotted spoon, carefully remove the poached fish from the milk. Leave aside.

In the same bowl of milk add the cut vegetables, season with some salt. Cover and steam for about 5-8 minutes until softened. Cook longer if needed.

Using a potato masher or a fork, mash the cooked vegetables. Keep some of the milk to add to the mashed vegetables if needed.

Place in a mixing bowl. Add all the seasoning ingredients.

Using a fork flake the steamed fish, fold into the mashed vegetables.

Season with salt and pepper. Carefully add the fresh herbs to the mixture.

Divide the mixture into four portions. Gently pat into a ball and shape into four fish cakes.

Place some breadcrumbs on a plate. Coat the fish cakes generously with the breadcrumbs.

You can either keep refrigerated and shallow fry when ready to eat.

Shallow fry in a nonstick pan 2 minutes on each sides until golden. Finish off with a little butter for the finished golden look.

Serve warm with some salad.