Boil the potatoes for about 15 minutes until just soft. Drain and let them steam dry.
If using tinned fish, drain well.
Heat the oil in a pan, then add the milk and spring onions and cook for 3 minutes. Season well, add in the lemon juice and chives.
Add the milk mixture to the potatoes. Mash well.
Lastly, stir in the fish.
To coat the cakes: Add the parsley to the breadcrumbs. Place flour, egg and breadcrumbs onto separate shallow dishes.
Shape fish into cakes on the corn-floured surface, then dip them in the beaten egg before pressing gently into the breadcrumb mixture.
Chill for at least 30 minutes before cooking.
Fry each fishcake for 5 minutes on each side or until they turn a crisp golden colour.
Create the salad by combining the rocket, spinach, strawberries, pumpkins seeds and olive oil dressing. Season with black pepper.
Serve the warm fishcakes with the salad.