Perch fishcakes

INGREDIENTS
500 g perch fillets
1 large potato
2 tablespoons grated Parmigiano
1 tablespoon capers
1 bunch parsley
1 sprig thyme
2 eggs
Salt, pepper
Breadcrumbs
Groundnut oil
I cook the potato, in the microwave as I did or boiled conventionally.
I cut the perch and potato into pieces and put in a bowl.

I chop with a stick blender.

I add the eggs, salt and pepper.

I add the Parmigiano.

I chop the parsley, thyme and capers together.

I add them to the mixture.

I mix well and use two spoons to take an apricot-sized portion. The mixture seems soft, but firms during cooking.

I put it on a plate of breadcrumbs.

I form the fishcakes.

I prepare them all.

I heat groundnut oil in a large frying pan and add the fishcakes, turning once golden underneath.

Once cooked, I drain them on kitchen paper.

I serve immediately, hot, with a pinch of salt and lemon if liked.