SMOKED HADDOCK FISHCAKES

INGREDIENTS

750g Maris Piper potatoes, cubed
500g smoked haddock
300ml milk
3 tbsp chopped chives
3 tbsp finely chopped parsley
Zest 1 lemon
2 eggs, beaten
A little plain flour
75g panko breadcrumbs
Rapeseed oil for shallow frying

METHOD

1. Cook the potatoes in water until tender. Drain and allow to steam dry in a colander. Mash until perfectly smooth and tip into a large mixing bowl. Add the chives, parsley and lemon zest. Season well and combine until thoroughly mixed.

2. Meanwhile, place the haddock in a large frying pan, pour the milk over and top up with enough water to cover. Bring to the boil and gently simmer until just cooked through. Remove the fish from the cooking liquid and when cool enough to handle, remove the skin and any bones.

3. Flake the fish over the potato mixture and carefully combine. Divide into 12 and shape into patties. Place the flour in one bowl, the beaten eggs in another and the breadcrumbs in another. Coat the patties in flour, dip in egg and then coat with the breadcrumbs. Chill for 30 minutes.

4. Heat 2-3cm oil in a large frying pan and fry in batches until golden and piping hot. Serve straight away with tartar sauce, some salad leaves, lemon wedges and cornichons.