- 500ml (18fl oz) milk
- 1 bay leaf and 8 black peppercorns
- onion, roughly chopped
- 500g (1lb 2oz) un-dyed smoked haddock
- 800g (1lb 12oz) potatoes, such as King Edward, whole and unpeeled
- 2tsp Dijon mustard
- 4 spring onions, finely chopped
- large handful of parsley, fine;y chopped
- 160g (5
- oz) extra-mature Cheddar cheese, cut into 8 x 20g (
- oz) chunks
- 75g (3oz) plain flour
- 2 large free-range eggs, beaten
- 100g (4oz) breadcrumbs
- 3 or 4 tbsp sunflower oil
Place the milk, bay leaf, peppercorns, onion and 200ml (7fl oz) water in a wide saucepan, bring to the boil, reduce to a simmer, add the haddock and cook for 8 minutes. Remove the fish; set aside to cool.
Bring the potatoes to the boil in salted water, reduce to a fast simmer and cook until tender. Drain; leave to cool slightly.
Heat the oven to 220C, 200C fan, 425F, gas 7. Peel the potatoes; mash the flesh with the mustard. Remove the skin from the haddock. Mix the mash with the fish, spring onions and parsley, and season.
Divide into 8 patties, Make a hole in each centre with your thumb, press in a chunk of Cheddar, close up and reshape.
Place the flour, egg, breadcrumbs into 3 bowls. Coat each pattie in the flour, dip in egg, then cover in breadcrumbs.
Fry the fishcakes in batches in the oil until goldn, place on a baking sheet lined with parchment and bake for 20 minutes. Serve with a green salad.
We've given quantities for 8. Open-freeze uncooked, then bag up - thaw before cooking as above.