Haddock and leek fishcakes

Method

1. Cook the potatoes in a large pan of boiling water for 10 minutes then add the leeks and cook for a further 5 minutes or so until both are tender.

2. Meanwhile, place the fish in a large frying pan and pour over the milk. Cover, bring to the boil for 5 minutes, turning the fish over half way if its quite thick, until the fish is cooked enough to flake.

3. Drain the potatoes and leeks well and return to the pan. Mash until smooth then stir in the peas and parsley.

4. Once the fish is cooked drain the fish well, remove the skin, flake and discard any bones. Lightly stir into the mash mixture. Leave to cool slightly, and then firmly shape the mixture into eight compact cakes. If you have time cover and chill for a while so the cakes firm up.

5. Dust the fishcakes in the flour then carefully dip in the beaten egg followed by the breadcrumbs until they are completely covered.

6. Shallow fry in batches for two minutes on each side until crisp and golden. Serve immediately with a lemon wedge on the side.