600g smoked haddock
30ml chopped parsley
30ml chopped chives
salt and pepper to taste
oil for frying
1 egg (beaten)
Remove skin from haddock and place in pan with milk.
Bring to the boil, then turn down the heat and gently poach until fish is cooked – about 12 minutes.
Cool and flake fish and remove any bones.
Boil potatoes, drain and mash with butter, combine the flaked fish with mashed potato, herbs, seasoning and enough egg to make a fairly soft mixture.
Shape the fish cakes and coat with dried breadcrumbs.
Heat a little oil in frying pan and fry the fish cakes until golden brown, turning once.
Serve hot or at room temperature.