Pour some milk into a shallow pan (with a lid), to a depth of about 1/4 inch, and add the fish.
Heat until the milk is just beginning to boil, then turn the heat down, cover and simmer for about 5 minutes, until the fish is opaque and cooked in the centre.
Drain the fish throughly, then skin and flake it.
Mash the potatoes with non-hydrogenated margarine, lemon zest and black pepper.
Stir in the flaked fish with a little of the beaten egg. Shape the mixture into 4-5 fishcakes.
Dip each fishcake into the beaten egg so it covered on all sides, then roll it in the breadcrumbs, until it is eventful coated. If time permits, place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour (this helps the patties hold their shape while cooking).
Heat 1 tbsp of canola oil on a non-stick frying pan to medium-high heat. Add the fishcakes and cook for about 5 minutes on each side, until golden brown.
Serve warm, with some roasted baby potatoes and your favourite raw or cooked veggies.
