Farking fish cakes- why do they always fall apart?

[deaconblue]

Tried good food magazine spicy fish cakes tonight and ended up as I always do with very tasty bubble and squeakish falling apart mess on the plate. I've tried lots of recipes with the same disaster. Any ideas what I'm doing wrong?

Can you post a link to the recipe?
What are you using to bind the mixture with?
Are you leaving the mixture to chill in the fridge before cooking?

Sorry on phone don't know how to do links. Was steamed fish, mashed potato, onions softened with spices and one egg. Seemed far too wet so I chilled it before I tried to make the cakes. Still so wet they wouldn't form cakes for frying so I deviated from recipe and tried to dry them out in the oven in ring moulds. Then tried to fry and they fell apart. Same has happened with other recipes. I wonder if you need to use certain potatoes?

Old mash is the trick! Day old at least.
Spoonful of egg
Then form patties, lay into remaining egg then toss in breadcrumb.
Hot pan hot oil. Let it cook!! Don't touch!!! Then turn

We do the flour, beaten egg breadcrumbs thing then fridge for a bit hen hot pan and dont turn until you are sure a crust has been formed.

I do the Rachel Allen ones which have no potato in them and they always turn out perfectly. Will try and find recipe.

Also, the mashed potato shouldn't contain any milk or butter.....and use floury potatoes.

The fishcakes I make go like this:
Equaly quantities of cooked smoked fish and mashed potato (usually about 300gm of each), chooped parsley, grated lemon rind, chopped spring onions and a spoonful or two of mayonnaise (the egg in the mayo helps bind the mixture).

Mix together and form into patties then chill. Fry in hot fat until done. These fish cakes don't fall apart.