Smoked haddock fishcakes

For this dish we used 500g of potato and 300g of fish (to serve 2), and this made 4 large patties. We chose smoked haddock - but you could use whatever fish you like.
Poach the fish - here's how we did it: put fish in a saucepan, cover with cold milk and bring to boil. Turn down to a simmer and cook for a couple of minutes. Turn off heat and leave fish to slightly cool in the milk. When cool enough to handle, remove from pan and take off skin, remove bones and flake.
Boil some potatoes and mash, season well with salt and pepper and add a few chopped spring onions if you like. Add an egg yolk to help bring it all together - then add any additional seasonings such as parsley (we forgot to buy some so added some lemon zest today instead).  Form into rounds and lightly dust (freeze if you have extras). We put ours in the fridge for an hour before lightly frying in oil.
Serve with vegetables, and we had chopped leaks and peas which were cooked in the fish liquid, drained, then the spinach was added and left to cook in the steam. I thought the veg was slightly sweeter due to being cooked in the milk. We estimate our meal at around 500 calories (each fishcake was about 220 calories). I really enjoyed the lemon flavour - it added something unusual to the dish.

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