Ruth Donovan won third prize with this recipe in the Melplash Show fish cake competition sponsored by the Riverside Restaurant.
Boil and mash the potatoes. Mix the fish, black pepper and lemon juice with the mashed potato, with enough beaten egg to bind the mixture
Shape the mixture into eight cakes. Brush with the remaining beaten egg and coat in the breadcrumbs. Chill the fishcakes for about 30 minutes
Heat some oil in a frying pan and shallow fry the fiscakes for about 5 minutes on each side, until golden and crisp
Place the fromage frais, horseradish sauce and spring onions into a small bowl and mix. Cover and chill until required.