Tasty hot lunch, and a great use of leftover potatoes

Ingredients

• 1.2 kg potatoes (pre cooked, and cold)
• 2 cups bread crumbs
• 2 eggs
• 500 g smoked fish
• butter

Method

Mash potatoes, and mix in smoked fish

Beat eggs and blend into the mixture with one cup of the bread crumbs

Make cakes about two cm thick

Pour reserved bread crumbs onto a plate

Coat top and bottom with bread crumbs

Fry in butter until golden brown

Serve with a crisp salad, and drizzle some lemon or lime juice over the fish cakes