Fancy Fishcakes

• 2 lbs potatoes, peeled and cut up into 2-inch pieces
• 1 12 ounces butter
• 3 spring onions, chopped fine (scallions)
• 200 g just over 7 oz. smoked haddock (NOT the yellow dyed stuff)
• 200 g just over 7oz . mixture smoked salmon, and any other cooked seafood of your choice, ie. shrimp, crayfish, etc
• 3 eggs, beaten
• panko breadcrumbs
• oil (for frying)
• fresh lemon wedge, to serve

1. Boil the potatoes for 15 minutes,or until tender.
2. Drain.
3. Let cool a bit, and when still warm mash the potatoes until smooth, together with the butter.
4. In a pan, gently fry the haddock in a little oil until cooked through,about 8-10 minutes depending on the thickness of the fillet.
5. When done, let it cool and flake the meat, picking over for bones.
6. When the potatoes are quite cold, mix in the spring (green) onions and the flaked fish, the chopped salmon and your other seafood of choice.
7. Form the mixture into balls and then flatten into 'cakes', about 3" across and about 3/4" thick.
8. Dip each cake in flour, beaten egg and panko breadcrumbs.
9. Fry the cakes in some oil, enough to get them a nice golden colour and heat them through piping hot - very important!

potatoes, butter, spring onions, just, just, eggs, breadcrumbs, oil, lemon

Taken from www.food.com/recipe/fancy-fishcakes-378381 (may not work)