Preparation: 15 minutes + chilling time Cooking: 30 minutes Serves: 4
· 400g potatoes
· 30g butter
· 500g smoked haddock
· 1L milk
· 85g watercress
· Zest of a lemon
· 2 spring onions, sliced
· 2 tsp oil
· flour to dust
Peel the potatoes and chop into small chunks. Cook in boiling water for approximately 10 minutes until tender. Drain then add the butter, season and mash roughly.
Meanwhile in a large deep frying pan, gently cook the fish in the milk (in 2 batches if necessary) for 8 minutes or until it flakes. Lift the fish out of the milk and set aside on a plate. Chop the watercress.
When the fish is cool enough to handle flake it into a large bowl, add the mashed potatoes, watercress and spring onions and grate in the lemon zest.
Gently combine all the ingredients then shape into 8 fishcakes, using your hands. Leave to chill in the fridge for ½ hour.
Heat 2 tsp oil in a frying pan, dust both sides of the fishcakes with flour and gently fry on each side until they are browned and hot to the centre. Serve with a salad of fresh watercress.