This recipe is very easy and very versatile. Almost any kind of fish can be used according to your preference. If you happen to have leftover mashed potatoes, so much the better--and quicker.
1Place the cubed potatoes in a large pot of boiling water, to which a pinch of salt has been added. Bring potatoes to a second boil and reduce heat. Cover and cook about 20 minutes or until tender. Drain and set aside to cool.
2While potatoes are cooling, prepare the fish. Place fillets in a medium sized skillet and cover them with water. Bring to a boil over medium heat, then simmer until fully cooked, about five to ten minutes. Drain fish and set aside.
3Add 1-2 Tbsp. butter to the potatoes and mash thoroughly. Once mashed, add parsley and lemon. Mix well. Flake the cooked and drained fish into the potato mixture and thoroughly combine. Add 3 Tbsp. flour and mix well.
4Using floured hands, form fish mixture into 1-inch thick patties and place on floured surface.
5In a shallow bowl beat 1 egg and 1 tsp. water together. In another shallow bowl, add oats. Dip each fish cake into the egg, coating it well. Then dip into the oats, again coating well.
6In a large skillet, heat 3 Tbsp. oil. Cook fish cakes in the oil for about 8 minutes on each side until they are a golden brown and heated through.