1 onion, finely chopped 500gm fish fillets
500gm mashed potato
350ml white wine or fish stock 1-2 tbsp of chopped herbs
Breadcrumbs for coating
Put the onion in large frying pan and place fish on top. Cover with the wine or stock. Gently simmer fish until cooked through. Remove and cool. Strain out the onion and mix into the mashed potato with the herbs.
Flake fish into good-sized chunks, season and gently mix everything together. Shape into fish cakes – around 8 cakes.
Roll in breadcrumbs.
Heat oil in a large frying pan. Fry the fish cakes for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.
Serve with Tartare Sauce.