Flake the fish into a bowl. Remove the crust from the bread, soak in water, squeeze dry, and add to the fish. Add eggs, lightly beaten, vegetables, and spices. Mix by hand and shape into cakes, using 1/3 cup of the mixture for each cake. Dredge in flour and sauté in oil, 5 minutes on each side. Serve with tartar sauce and sliced lemon.