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Peel and chop the potatoes into even-sized chunks. Place into a saucepan, cover with water and boil for 15 minutes or until a fork can easily press through the potato. Drain the water off the potatoes, mash with a fork and set aside.
Lay the pieces of fish in a large frying pan. Pour over the milk and water. Cover with a lid and bring to a boil.Lower the heat to a simmer and continue simmering for 5 minutes. Remove the pan from the heat and set aside (covered) for 10 minutes. Break into large pieces.
In a large bowl, place the mashed potato, fish pieces, egg, butter, chives, lemon zest, sour cream, salt and pepper. Mix together with a spoon until completely combined and the fish has flaked into smaller pieces.
Place the mixture into the fridge for 15 minutes. Form the mixture into 8 equal sized patties. Coat the fish patties in the panko crumbs and place onto a plate. Chill in the fridge for a further 15 minutes (minimum).
Heat 3-4 tablespoons of vegetable oil in a frying pan over medium heat. In batches, cook the fish cakes for 5 minutes on either side or until golden and crisp. Serve with tartare sauce and salad.