Cook the diced potatoes in a large pan of boiling water for 12 - 15 minutes
Place the haddock in a sauté pan and pour over the milk. Cover, bring to the
Boil then remove from the heat and set aside for 5 minutes or so until
Drain the diced potatoes well and return to the pan, add some salt and
Pepper and mash together. Remove the fish from the pan and flake into the
Potatoes, add the prawns and chives then stir together.
Shape the mixture into four firm, even-sized cakes. Mix together the
Parmesan and breadcrumbs. Dust the cakes lightly with seasoned flour, then
Dip into the beaten egg and then the Parmesan breadcrumbs.
Heat a little sunflower oil in a frying pan and gently cook the fish cakes
For 2 minutes on each side until crisp and golden; drain on kitchen paper.
Serve with mayo and lemon.
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