In a large bowl mix together flaked fish, mashed potato, fried onion, Dijon mustard, gherkins, herbs, lemon juice and zest. Season and shape mixture into patties.Coat patties with flour, dip into egg and then cornflake crumbs and place on a lined baking sheet. Drizzle with melted butter and bake for 20 minutes or until golden brown, turning once.Garnish fishcakes with lemon thyme and serve with coleslaw and lemon wedges.Text and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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