Italian fish cakes

Peel the potatoes and cook them for 30 minutes until soft.

In a pan cook the fish with the parsley and 1 clove of garlic.You should not need to add any water as the fish will let its own juices out in the pan. Cook for 15 minutes.

Whizz the fish and make it into a puree. Add the salt and pepper, eggs, mashed potatoes, 4 tbsp of breadcrumbs, the crushed garlic clove and olive oil.

With your hands shape the fishcakes into small balls and roll them into the breadcrumbs.

Heat the oil in the pan and when hot fry the fishcakes until golden.