Mini haddock fishcakes

Serves 2

280g fresh haddock 1 garlic clove, peeled and crushed juice of ½ lemon 2 tbsp coriander, chopped, plus a pinch for dressing 1 egg 3 tbsp plain flour 2 tsp paprika 3 tbsp rapeseed oil ½ red chilli, chopped 1 tbsp white wine vinegar 1 tsp set honey sea salt and black pepper carrot, red pepper and spring onion salad and watercress, to serve Place the haddock in a saucepan and cover with boiling water. Poach for 6-8 mins until just cooked through. Drain then remove the skin and discard. Break the fish up into flakes with a fork. Using a fork, mix with the garlic, lemon juice, coriander and egg, then season with salt. On a plate, mix together the flour and paprika, and season with pepper, then add 1 tbsp of the flour mixture to the fish. Roll a ball of the fish mixture, approximately the size of the palm of the hand, then roll it in the flour and press down lightly to flatten. Repeat to make 6 patties in total. Heat 2 tbsp of the oil in a frying pan until sizzling, then fry the haddock patties for 4 mins until golden, turning once halfway through. Transfer to two plates of carrot, red pepper and spring onion salad. Pour the remaining oil into a clean jar, add the chilli, vinegar, honey and a pinch of black pepper, and shake it up. Pour the dressing over the salad and fishcakes to serve.