• Peel the potatoes. Cut them in quarters. Bring a pot of water to a rolling boil. Add the potatoes to the water and boil on medium heat for 10-15 minutes until potatoes are tender (when tested with a fork). Remove from heat and drain. Add the boiled potatoes to a large bowl. Mash them until smooth and set aside.
• Heat oil in a cast-iron or non-stick frying pan on medium. Add garlic, fennel seeds, chilli and flakes. Sauté for a few seconds until fragrant.
• Add the spring onion and sauté for a few more seconds until wilted.
• Add the fish fillets and reduce heat to medium-low. Cook for 8-12 minutes, turning the fish occasionally until thoroughly cooked and flesh is opaque. Remove from heat.
• Using a wooden spatula, break up the cooked fish fillets into tiny pieces or shreds.
• Scrape the fish mixture into the bowl over the potatoes.
• Add oregano, capers, parsley, breadcrumbs and egg. Season with salt and pepper as per taste. Mix well until the mixture is well combined and everything is evenly distributed. Adjust seasoning if desired.
• Take a quarter cup of fishcake mixture in the palm of your hand and form a half-inch high and three inches wide patty. Repeat with the remaining mixture. Place raw fishcakes on a plate lined with baking paper.
• Heat a cast iron/non-stick frying pan on medium. Drizzle a bit of oil. Place 3-4 fishcakes on the hot pan and cook on each side for 5-6 minutes, turning occasionally. If they start browning too quickly, reduce heat and continue cooking. The fishcakes are done when both sides are golden and the fishcake itself feels firm and slightly dry. Remove onto a serving plate and repeat with remaining fishcakes.

AIR FRYER METHOD

• Lightly oil/spray the basket or tray of your air fryer. Place the fish cakes on the tray/basket and lightly drizzle or spray with oil. Air Fry at 200°C for 12 minutes until cooked and golden.