• 275 g (10 oz) haddock fillet, skinned
  • 15 ml (1 tbsp) lemon juice
  • 15 ml (1 tbsp) Worcestershire sauce
  • 15 ml (1 tbsp) creamed horseradish
  • 100 ml (4 fl oz) milk
  • 15 ml (1 tbsp) snipped chives
  • 15 ml (1 tbsp) chopped parsley
  • 350 g (12 oz) cooked potatoes, mashed
  • 50 g (2 oz) fresh wholemeal breadcrumbs

Puree the fish in a blender or food processor with the lemon juice. Worcestershire sauce and horseradish. Transfer to a bowl and stir in the milk, herbs and potatoes until evenly blended.

Shape the mixture into 4 fish cakes; coat with breadcrumbs.

Grill under a moderate heat for 5 minutes on each side, until browned. Serve with a fresh tomato sauce and crisp leafy salad.

Cal/Serv: 175