500g Sebago potatoes, peeled
400g firm fleshed fish (such as Ling), bones and skin removed
1 small red onion, finely chopped
1/3 cup finely chopped parsley
1 tbsp Paul Newman’s Own South West Dressing
1 egg yolk
salt and ground black pepper
¾ cup White Wings plain flour
2 eggs
1½ cups dried (packaged) breadcrumbs
Crisco oil, for shallow frying

to serve
50g rocket leaves
½ cup Paul Newman’s Own South West Dressing

Preparation time: 20 minutes (plus cooling)
Cooking time: 20 minutes
Serves: 4

1. Cut potatoes into chunks. Cover with cold water; bring to the boil and simmer until tender. Drain, then mash. Transfer to a large bowl to cool.

2. Chop fish into very small pieces. Add to potatoes along with onion, parsley, dressing and egg yolk. Season with salt and pepper. Use your hands to mix well and then form into 8 patties. Refrigerate 30 minutes.

3. Beat eggs in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in flour, then egg and lastly in breadcrumbs.

4. Heat oil in a large heavy based frypan over a medium-high heat. Fry patties in two batches for 4 minutes each side or cooked through. Serve with rocket leaves and dressing.