Can't give you quantities as I'm not a recipe follower but lots of good mash, seasoned but not too wet. Can do this if you bake the spuds and scoop out the flesh rather than boil.
Add any combination of fish or single you like, but make one of them smoked as it gives a good flavour. Don't over cook the fish before you mix it with the mash. You want nice big flakes of fish not tiny shreds. You could use smoked salmon trimmings, they wouldn't need to be cooked first. Haddock, cod, prawns, coley, salmon - all good.
Add in some sauteed spring onions, chopped dill or parsley, seasoning and an egg yolk to bring it together. I sometimes add cooked peas too.
Shape and dip in flour, egg and breadcrumbs. Leave them in the fridge for half an hour to firm up. Then you can either shallow fry them over a medium heat or you can spray with a little oil and put them on an oiled baking sheet and bake for 25 mins or til golden brown at about 180.
Really good to serve with a tartare type sauce. Mayo, lemon juice, parsley or dill, chopped gerkins and chopped capers. Grown up, but lovely.