Serves 4

750g (1 1/2 lb) potatoes
500g (1 lb) smoked haddock
steamed 50g (2oz) butter
1 bunch watercress
2 eggs
200g (8oz) natural breadcrumbs
2 tbsp oil
sprinkle of flour

Peel, boil and mash the potatoes.

Stir in the steamed haddock flakes, first removing all the bones carefully.

Add the melted butter and finely chopped watercress and form into cakes on a floured board.

Chill for 15 minutes.

Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side.

Serve with a crisp mixed leaf and watercress salad.