- 2 X 200 g haddock fillets
- 4 mashed potatoes
- ½ cup flat-leaf parsley
- 2 cloves crushed garlic
- 1 free-range egg
- 1 T olive oil
Place a pan over a medium to low heat, add the haddock fillets and just cover with milk.
Bring to a gentle simmer for 5 to 10 minutes, or until the fish starts to flake. Remove from the heat and drain the milk.
Flake the fillets into a separate bowl, add mashed potatoes , chopped flat-leaf parsley, crushed garlic, seasoning to taste, and add the egg yolk to bind, if necessary.
Mould into large cakes and pan-fry in olive oil over a medium to high heat until golden, about 4 minutes a side.
Serve on toasted buns with fresh crispy lettuce and tartare sauce.