Pre-heat the oven to 220°C/ gas mark 7 and lightly grease a baking sheet.
Cook the potatoes in a pan of boiling water for 8-10 minutes or until just tender. Drain well and mash.
Boil the eggs in a pan of water for 7 minutes until hard-boiled. Remove eggs and run under cold water. Peel and roughly chop.
Crush the cheese crackers in a plastic sandwich bag until fine crumbs and spread out on a plate.
Mix together the mashed potato, egg, fish, spring onions, wholegrain mustard and black pepper.
Make 8 patties out of the potato and fish mixture and coat well in the crumbs.
Place the fishcakes on the baking sheet and bake in the oven for 20 minutes until golden, turning over once half way.
2 medium potatoes, peeled and chopped
2 small cans of oily fish – salmon, mackerel, sardines, drained and flaked
4 spring onions, trimmed and sliced
2 teaspoons wholegrain mustard
Black pepper, for seasoning
50g (2oz) cheese crackers, about 10-12 crackers