Parsley, lemon & smoked haddock fishcakes

Cook the potatoes in boiling water for 15 minutes until tender, then drain thoroughly, return to the pan and roughly mash. While the potatoes are cooking, place the smoked haddock in a shallow pan, cover with cold water, bring to the boil and poach for 8-10 minutes, until just cooked through – the flesh will be opaque. Drain off the liquid and flake the flesh.

Stir a tablespoon of the oil, half the lemon zest and all the juice, 20g parsley, capers, chilli and seasoning into the crushed potatoes. Add the flaked fish. Shape the mixture into eight patties. Dip the fishcakes in the seasoned flour to coat lightly, then into the egg and finally into a mixture of the breadcrumbs and cheese. Chill until needed.

Heat the remaining oil in a shallow non-stick frying pan and fry the fishcakes gently on both sides for 6-8 minutes until golden all over, turning once. Drain on kitchen paper and serve with the yogurt with the remaining lemon zest and parsley stirred through it.