Peel and cut the potatoes into chunks. Place in a pan cover with water and bring to the boil. Simmer until the potatoes are soft but not falling to bits.

Drain the potato, mash and place in a bowl.

Season with salt and pepper

Place the fish in a pan, cover with water and bring to a boil. Simmer for a few minutes until the fish is cooked.

Drain the fish in a colander and break into chunks, removing skin and bones.

Add the fish to the bowl with the potato.

Add the lemon zest to the bowl.

Chop the herbs into small pieces and add to the bowl.

Mix the potato mixture together and shape into four balls.

Flatten the balls into a fish cake shape.

Beat the egg in a separate bowl and dip each fish cake into the egg, making sure it is well covered.

Add the breadcrumbs and paprika into a bowl and mix well.

Roll the fish cake in breadcrumbs and place on a baking tray covered with baking parchment.

Preheat the oven to 220C/200C fan/gas 7

Spray the fish cakes with oil and bake in the oven for 15-20 minutes until golden