Smoked Haddock Kedgeree-Style Fishcakes

Preparation

These fishcakes are best made with part-potato, part-spiced-rice mixed in with the fish and other ingredients, however, if you’d rather use all potato, this works well too.  

1. First of all, boil the potatoes in a HexClad 2 Litre Hybrid Pot full of water for 12-15 minutes or until fork-tender, then drain well and set aside. During this time, boil the 2 eggs in the same pan, for 7 minutes, then remove and run under cold water until cool enough to handle, peel, and roughly chop into 1-2cm pieces. Set aside for later.
2. Next, poach the haddock and onion in the milk, in a HexClad 25CM Hybrid Fry Pan, for 5 minutes until the fish is tender and the onions are translucent. Strain the mixture through a sieve over a bowl and reserve the mixture and milk.
3. Take the potatoes and return to the pan, add the rice, and 5-6 tbsp of the poaching liquid, roughly mashing it into the potatoes. Flake the fish roughly with a fork and add in the onions, along with the coriander, curry powder or paste (taste to ensure any paste used isn’t too spicy), and chopped eggs. Season well with black pepper, and using clean hands, shape into 4 equally sized patties.
4. Prepare three bowls for dipping and crumbing the fishcake patties - one with plain flour, one with beaten egg, and one with breadcrumbs.
5. Heat 1 tbsp olive oil in a  HexClad 25CM Hybrid Fry Pan whilst you dip the fishcake patties first in flour, then in beaten egg, then the breadcrumbs, before frying for around 5-7 minutes on each size, to cook through.
6. Serve with a green salad and a wedge of lemon for squeezing