SMOKED HADDOCK FISHCAKES WITH WATERCRESS SALSA

Serves 4

For the fishcakes

250g (9oz) smoked haddock fillet, skinned, bones removed

300g (10½oz) cooked mashed potato

½tsp Dijon mustard

3 spring onions, finely chopped

2tbsp finely chopped chives Finely grated zest and juice of 1 lemon

Salt and freshly ground black pepper

4tbsp plain flour

1 egg, beaten 120g (4¼oz) panko breadcrumbs (from supermarkets) Vegetable oil, for frying

For the watercress salsa

85g (3oz) watercress, roughly chopped, plus extra sprigs to serve

2 oranges, peeled, segmented and roughly chopped

1 red chilli, deseeded and finely chopped

1 red pepper, deseeded and finely chopped ½ a red onion, finely diced 2tbsp extra-virgin olive oil Juice of 1 lime

Preheat the oven to 190°C/fan 170°/gas 5. Place the haddock in an ovenproof dish with 6-7tbsp water, cover with foil and bake for 15 minutes. Allow to cool, then flake into large pieces.

Place the potato, mustard, spring onions, chives, and lemon zest and juice into a large bowl. Add the haddock and mix well. Season, then divide into 8 equal portions and shape each portion into a patty. Place the flour, egg and breadcrumbs into 3 separate bowls. Roll each fishcake in the flour, then dip into the egg, then coat with breadcrumbs. Shallow-fry the fishcakes in a little vegetable oil for 5-7 minutes, turning once, or until crisp and golden. Drain on kitchen paper and keep warm.

To make the watercress salsa, combine all the ingredients in a bowl, season well and serve with the warm fishcakes, garnished with watercress sprigs.