In a large bowl, combine fish, potatoes, spring onions, parsley and egg. divide into six. Dust hands with flour and shape mixture into balls. Flatten to form fish cakes. Mix together grated cheese and bread crumbs. Coat cakes in cheese mixture. Wrap each fish cake separately in an 8 inch square sheet of waxed paper. Freeze for at least 2 hours, preferably overnight. Place fish cakes on a hot barbecue and cook for 15-20 minutes, turning once and basting lightly with sunflower oil. Source: CHAT Magazine