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Scrub the potatoes, then boil them whole in plenty of well-salted water until tender.
Drain, leave them to sit until cool, then peel.
Mash the potatoes or pass them through a potato ricer or food mill, then add the fish, egg, cheese (if using), parsley, nutmeg, some salt and plenty of freshly ground black pepper, and mix.
If you have the time, rest this mixture for an hour, so it cools and firms up.
Shape the mixture into about eight 6cm-wide patties, dip each one first into the flour, then into milk or the remaining beaten egg, and then roll in the breadcrumbs.
In a frying pan, heat a few tablespoons of olive oil and a knob of butter until it foams, then shallow-fry the patties until they are deep golden on both sides.