Cook the potatoes on high in the microwave for around 10 minutes, or until they are soft. Allow to cool before mashing with a fork.
Blanch the spinach in boiling water for 1 minute and then drain, allow to cool before squeezing out all excess water.
Heat 1 tsp oil in a pan and fry the onion until translucent. Add the garlic, sweetcorn and spinach and cook on low for 5 minutes or until dry.
Mix the fish (you can eat the bones – they’re full of calcium), onion, garlic, mashed potato, sweetcorn and Knorr Minestrone soup. Season well and shape into 12 fish cakes.
Dip each cake in the beaten egg and roll in breadcrumbs to coat. Heat a little oil in a pan and fry the fishcakes until golden.