Homemade fishcakes

1 Place potato cubes in a large saucepan of boiling water set over a medium-high heat. Cook for 12 minutes or until tender. Mash and set aside to cool. Meanwhile, place fish fillets, milk, bay leaf and peppercorns in a medium-sized saucepan set over a medium heat. Bring to the boil. Reduce heat to low, cover and simmer for 4-5 minutes or until fish is cooked. Transfer fish to a plate and discard milk, bay leaf and peppercorns. Set fish aside to cool then flake.

2 Combine mashed potato, flaked fish, lemon zest and spring onions. Divide mixture evenly to form 8 patties.

3 Preheat oven to 200°C. Line a baking tray with baking paper. Mix flour and freshly ground black pepper in a shallow bowl. Place egg and breadcrumbs in 2 separate shallow bowls. Dip patties into flour mixture one at a time. Shake off excess flour. Dip patties into egg then breadcrumbs and press firmly to coat. Place patties on prepared baking tray. Spray with a light coating of oil. Bake patties for 20 minutes or until crisp and golden.

4 Meanwhile, to make salsa, mix cucumbers, dill and onion.

5 Serve fishcakes with salsa, lemon wedges, salad and combined oil and vinegar dressing.