Combine the boiled potatoes, cooked hake, coriander, mint, spring onion and onion in a mixing bowl. Shape into equally sized fish cakes and dip in egg then roll in the Hinds Southern Coating Lemon & Herb. Heat oil in a pot and deep-fry the fish on a medium heat until cooked. Make the dip by combining the mayonnaise and Hinds Salt & Vinegar Seasoning. Serve with lemon slices.