Begin by cooking your fish fillets. You can either steam them or pan-fry them until they’re fully cooked and flaky. Once done, allow them to cool slightly before flaking them into a bowl.

In a large bowl, combine the flaked fish with the mashed potatoes, breadcrumbs, green onions, mayonnaise, egg, lemon juice, salt, and pepper. Use a fork to combine all the ingredients until well blended.

Use your hands to form small patties, about 2-3 inches in diameter. Handle them gently so they don’t fall apart.

In a frying pan, heat about 1/2 inch of oil over medium heat. To know if the oil is ready, drop a small piece of the mixture in – it should sizzle immediately.

Carefully place the fish cakes in the hot oil, being cautious not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Remove them from the pan and let excess oil drain on paper towels. Serve hot with your favorite dipping sauce or fresh herb garnish.