Yummy Fishcakes

 This was my first attempt at fishcakes and they were actually pretty good.

You will need (serves 4):

4 white fish fillets (no skin or bones)
1 onion
1/2 litre vegetable/fish stock
320g potatoes, mashed
large bunch of parsley
a pinch of chilli flakes
1 tsp creole spice mix
1 tbsp vegetable oil
1 piece of bread for bread crumbs
1 egg, beaten
25g flour
salt and pepper

Cook the potatoes until they are soft and mash them for later. Cut the onion into quarters and put in a frying pan. Lay the fish on top and pour the vegetable stock in. Simmer the fish on a medium heat until it is cooked, this will depend on it's size.

Meanwhile finely chop the parsley and put it in with the mashed potatoes. When the fish is cooked, take it out of the stock and leave it to cool for 5 minutes. Then add the fish, chilli flakes and creole spice to the potatoes. Mix it all together and make large balls out of it. Rub each fishcake in flour, then dip them in the egg and breadcrumbs. Leave the fishcakes in the fridge for half an hour so they do not fall apart when cooking.

Heat the vegetable oil in a large frying pan and add the fishcakes. Continually turn them so they don't burn. Serve them with some vegetables and mayonnaise.