Smoked Haddock Fish Cakes

Bring the milk to a gentle simmer and poach the haddock for 4 mins. Remove from the pan, discard the milk. Flake the fish into a bowl, and stir in the mashed potato, chopped boiled eggs, capers, gherkins, parsley and shallots. Mix to combine, season, and shape into 8 patties with damp hands. Cover with film and chill in the fridge for an hour.
When ready, half-fill a pan with veg oil and heat to a sizzling temperature. Fry the cakes in batches for 4 mins, turning halfway, or until golden brown and cooked through. Drain on kitchen paper, then serve with a rocket salad and wedge of lemon.

30 mins

4 serving

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