Christmas Party Snacks: Light Fish Cakes

5 large potatoes

350g tinned fish (salmon, tuna, etc)

2 egg yolks

1/3 cup parsley

Salt and pepper

1/2 cup grated onion

1/2 cup corn

Coating

1 cup breadcrumbs

3 tbsp flour

1 egg beaten

Method

Cook the potatoes until soft then peel and mash - doesn't have to be totally smooth because we want some texture. Allow to cool. When cool add the rest of the ingredients. For more flavour you can quickly fry the onion till they have some colour. Stir together then put into the fridge for around an hour.

When the mixture is cool shape the mixture into patty sized disks - around the size of a hockey puck.

Dust the cake with flour then dunk into the egg. Take out the place into the breadcrumbs. Use your other hand (which is dry) to push crumbs onto the cake until it is coated. Take it out with the dry hand.

To cook the cakes use a heavy fry pan and fill with around 1/2 inch of vegetable oil. Heat the oil up then cook around 4 of the cakes at a time until the outside is golden brown and the middle is warm. Drain on paper towel then serve with mayo.