- 500 ml milk
- 30 ml salt
- 4 defrosted haddock fillets
- 750 ml mashed potato
- 2 spring onion, chopped
- 30 ml canola oil
- 4 eggs, poached
- watercress, to serve
Bring the milk and salt to a gentle simmer in a saucepan then add the defrosted haddock fillets.
Cook for 5 minutes, or until the fish flakes easily.
Remove the fish from the milk and break into chunks.
Mix 3 cups mashed potato and 2 chopped spring onions with the fish. Season to taste and divide into 4 fishcakes.
Fry in the oil over a medium heat, then serve each fishcake topped with a soft-poached egg and watercress.