Ingredients

Method

• 500 ml milk
• 30 ml salt
• 4 defrosted haddock fillets
• 750 ml mashed potato
• 2 spring onion, chopped
• 30 ml canola oil
• 4 eggs, poached
• watercress, to serve

Method

Ingredients

Bring the milk and salt to a gentle simmer in a saucepan then add the defrosted haddock fillets.

Cook for 5 minutes, or until the fish flakes easily.

Remove the fish from the milk and break into chunks.

Mix 3 cups mashed potato and 2 chopped spring onions with the fish. Season to taste and divide into 4 fishcakes.

Fry in the oil over a medium heat, then serve each fishcake topped with a soft-poached egg and watercress.

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