Ingredients

• 500ml/17½fl oz milk
• 700g/1lb 8oz smoked haddock fillets
• 450g/1lb floury potatoes (such as King Edward or Maris Piper)
• peeled and cut into chunks
• 4 free-range eggs
• 2 hard-boiled
• 2 beaten
• 4 tbsp capers
• drained
• roughly chopped
• 60g/2½oz gherkins
• roughly chopped
• 75g/3oz shallots
• peeled
• finely chopped
• 4 tbsp finely chopped fresh flatleaf parsley
• 50g/2oz plain flour
• 75g/3oz dried breadcrumbs
• vegetable oil
• for deep-frying
• salt and freshly ground black pepper
• 50g/2oz butter
• 125g/4oz mixed watercress and baby spinach leaves
• salt and freshly ground black pepper

Directions

• For the haddock cakes
• bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes
• or until the fish is cooked through
• then remove from the pan and set aside to cool slightly. Discard the milk.
• Remove the skin from the haddock fillets and flake the flesh into a bowl
• discarding any bones.
• Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes
• or until tender. Drain
• then return the potatoes to the pan and cook for one minute to drive off any excess moisture. Pass the potatoes through a ricer or mash well in a bowl. Mix the flaked fish into the mashed potatoes.
• Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers
• gherkins
• shallots and parsley to the bowl and mix well to combine. Season
• to taste
• with salt and freshly ground black pepper.
• With slightly damp hands
• divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour
• then dip into the beaten eggs and then roll in the breadcrumbs to coat. Place the fish cakes onto a plate
• cover with cling film and chill in the fridge for one hour
• or until set.
• Half-fill a deep
• heavy-based pan with vegetable oil and heat to 180C/350F
• checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the fish cakes in small batches for 3–4 minutes
• turning them over halfway
• until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
• For the wilted watercress and spinach
• heat the butter in a frying pan until foaming
• then fry the watercress and spinach for 1–2 minutes
• or until wilted. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes.