Have 2 recipes for fishcakes here so here goes.
Heat the oven to 200ºC/400ºF/Gas 6 or you can grill them.
Place the mashed potato in a mixing bowl. Add salmon, prawns, lemon juice, lime juice, tomatoes, fried onions, chopped up hard boiled eggs, chopped parsley, dill and coriander and yoghurt.
In a separate bowl combine the remaining breadcrumbs with the rest of the parsley, dill and coriander and grated cheese.
Divide the fish and potato mixture into eight. Shape into rounds.
Coat each one in egg and the breadcrumb mixture.
Place on a greased baking tray and bake for 15 minutes.
Or for Thai ones,
Mix together the mashed potato, salmon, prawns, spring onions, lemon juice, lime juice, garlic, coriander, ginger and creamed coconut. Form the mixture into eight cakes. Dip in beaten egg and then breadcrumbs mixed with coriander.
serve with chilli dip.