Warm haddock fish cakes with watercress and radish salad

Preheat the oven to 180°C fan.

Place the potatoes (750 g) in a medium saucepan and cover with water. Season generously with salt and place over a high heat and bring up to the boil. Reduce the heat to a simmer and cook for 15 minutes or until the potatoes are soft.

Meanwhile, add the fish (500 g) to a lined tray and bake in the oven for 5-8 minutes. Remove the tray from the oven and leave to cool slightly.

Drain the potatoes well and pass them through a ricer into a large bowl or mash with a potato masher if you don’t have a ricer.

Mix the potatoes with the mustard (1 tbsp), lemon zest (1) and dill (3 tbsp). Season liberally and mix well. Gently flake the fish into large flakes and mix into the potato. Form into 8 evenly sized patties and place in the fridge to chill for 2-3 hours (or overnight).

Trim and thinly slice both the radishes (10) and fennel (1/4).

Lightly dust the fish cakes in flour (50 g), making sure to coat both sides. Heat a large non-stick frying pan on a medium to high heat. Add in half the olive oil (2 tbsp) and butter (50 g), when the butter begins to foam add in 4 fishcakes and cook for 2-3 minutes on each side or until deep golden brown and warmed through. Place these on a tray and into the oven to keep warm while you repeat with the remaining fishcakes.

Place the watercress (120 g), radish and fennel into a large mixing bowl. Season and dress with the salad dressing (3 tbsp). Mix well and serve alongside the fishcakes and a wedge of lemon (1).