1. In a large pan of salted water, boil two big potatoes. While the potatoes is cooking, place a piece of salmon or cod on an aluminium foil. Season with some salt and black pepper then wrap the fish up with the foil and bake in the oven for 15 minutes in a 200C preheated oven.

2. When the potatoes is soften which you could easily insert the knife into it and it is ready. drain the potatoes and peel the skin off or leave the skin on if you got a nice one and mash them with and season with salt and black pepper.

3. When the fish is cooked and slightly cool down, break it into the mash potato. Add a good lug of olive oil, fresh chopped flat leaf parsley or coriander, some spring onion, a fresh chopped chili and one teaspoon of flour, then mash and mix it all up well.

4. Dust your hand and work surface with some flour to work on it. Divide the mixture into four and lightly shape it into round and pat into circle. Let them sit in the fridge for an hour or so before cooking as to firm them up.

5. At this point, you could wrap and freeze them if you want to cook for other days. Heat up a frying pan with a lugs of olive oil. Place your fishcakes and cook for about 3 - 4 minutes on each side or until crisp and golden.