This recipe I got from $120 Food Challenge, a great blog! I've modified it a bit because for some reason, when I follow her recipe, it becomes quite soft and soggy.
It's a nice way to pad out a fish. I usually have to buy 2 or 3 packets when feeding 8. But with this recipe, I can pad out one packet (800g of fish) to feed 8.
2 large potatoes (about 500g)
2 spring onions, chopped (or onion)
¼ cup chopped fresh parsley
zest of 1 lemon
juice of ½ lemon
2 garlic cloves, crushed
sea salt & freshly ground black pepper
500g firm white fish (I use Basa)
1 egg, lightly beaten
4 tbsp plain flour
2 tbsp Rice Bran Oil (to lightly fry)
Peel and cut potatoes in half. Place in saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes; drain. Push through a potato ricer or mash until the potato is as smooth as possible. Set aside.
Heat a saucepan of water that comes to a depth of about 8cm and bring to a simmer. Place the fish fillets in water and poach gently for 5 minutes or until just cooked through. Remove the fish, cool a little and remove skin and any bones, then flake with a fork.
Add to the potatoes with the rest of the ingredients.
Form 2 tablespoons of mixture into a pattie and pan fry on both sides for about 3 minutes on each side until golden and heated through. If you want to, you can cook them, then cover them with clingwrap and store for up to 24 hours, then reheat them for about 6 minutes in a preheated 190°C oven.