Classic Family Fish Cakes - serves 4

Preparation - 25 minutes, cooking time - 15 minutes

1 lb potatoes, cubed
1 lb smoked haddock
1 hard-boiled egg, chopped
2 tbsp snipped chives or chopped fresh parsley
salt and ground black pepper
2 tbsp seasoned flour
1 egg, beaten
1 3/4 cups white breadcrumbs
vegetable oil, for stir frying

Cook the potatoes in a pan of boiling, salted water until tender. Drain and mash well.

Meanwhile, place the fish in a saute pan or frying pan and cover with boiling water. Bring to a boil and simmer for 5 minutes until just cooked. drain the fish and remove the skin. Using a fork, flake the fish, discarding any bones. Mix together the potatoes, fish, boiled egg, chives, and salt and pepper. Use your hands to shape the mixture into 4-8 evensized round or triangular cakes.

Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are completely covered.
Heat the oil in a frying pan and stir fry for 3-4 minutes on each side until crisp and golden.
Serve warm.