Put the fish in a food processor with the lemon juice, Worcestershire sauce and horseradish and blend until slightly chunky.
Mix in by hand the half & half, chives, parsley and cooked potatoes.
Shape the mixture into 12 fish cakes and coat with breadcrumbs.
Place olive oil in a large skillet over medium heat and cook fish cakes for 4 minutes on each side, until browned.
Serve with your favorite dipping sauce or garnish (optional).