Cream the potatoes with a fork and season well.
Mix the creamed potatoes with fish, parsley and lemon juice together.
Turn into a floured plate and divide into 8 equal parts and form into flat cakes.
Dip each cake in the beaten eggs and coat in the bread crumbs.
Heat some oil until moderately hot and fry for 3-4 min on each sides until golden brown.
Drain on a kitchen paper. Decorate with the lemon , cut in 4 or 6 slices.
Serve with some salad.