Smoked haddock fishcakes

Ready in 1 hour plus chilling

500g smoked haddock
150ml milk
600g Maris Piper potatoes, cubed
zest 1⁄2 lemon
4 spring onions, finely chopped
1 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
50g plain flour
2 eggs, beaten
100g fresh breadcrumbs
rapeseed oil for shallow frying
tartare sauce and lemon wedges to serve

1 Place the haddock, skin side down in a large frying pan, pour the milk over and add 200ml water. Bring almost to the boil and then simmer for 5 minutes or until the fish is cooked through. Remove with a slotted spoon and allow to cool before removing the skin and roughly flaking.

2 Meanwhile, cook the potatoes in plenty of water until perfectly tender. Drain very well, mash and stir in the lemon, spring onions and herbs. Season with a little salt and plenty of black pepper. Carefully fold in the flaked fish, shape into 12 cakes and chill for 30 minutes.

3 Gently coat the cakes in flour, dip in the beaten egg and then coat in the breadcrumbs. Heat 2cm oil in a large non-stick frying pan and cook the fish cakes in batches for about 5 minutes, turning occasionally. Serve straight away with tartare sauce, lemon wedges and fresh salad leaves.

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