Fishcakes with parsley sauce

Method

1. Cook the potatoes and sweet potatoes in a pan of well salted boiling water for 10-15 minutes until really tender. Drain and mash well together, then set aside in a bowl.
2. Meanwhile put the fish in a large frying pan and cover with water. Bring to the boil, then turn off the heat and stand, covered, for 6-8 minutes until cooked. Remove with a slotted spoon, then flake into chunks.
3. Mix the fish into the mash, season well, then add a quarter of the chopped parsley. Shape into 8 fishcakes, then chill for 20 minutes.
4. To make the sauce, melt the butter in a pan, then add the flour and cook, stirring, for a couple of minutes. Gradually stir in the milk until you have a smooth sauce, then bubble for 2 minutes or so to thicken. Season well and stir in the rest of the parsley.
5. Heat a shallow layer of oil in the frying pan over a medium-high heat. Dust the fishcakes in flour, then fry in 2 batches for 3-4 minutes on each side until crisp, golden and cooked through. Warm the parsley sauce, then serve with the two-potato fishcakes and lemon wedges.