Two pans… two first jobs…

One – put Potatoes on to boil with a little Salt (I don’t peel – just scrub – skin mashes up fine here).  When they are soft – drain and mash them.  Slightly lumpy mash is no problem here (unless you are feeding fussy eaters!)

Two – bring a pint or so of Semi Skimmed Milk to the boil (gently) with some Black Peppercorns and a Bay Leaf or two.  Keep your eye on it – when it boils, pop the Haddock fillets in.  Let it simmer for a couple of minutes and then turn off the heat, leaving the fish to cook gently in the hot milk in the pan.  Don’t take them out for 10 minutes or so – when you do, flake the Fish into pieces but not too small

In the meantime – chop an Onion and gently fry until soft (you could add a Leek too if you fancy it!)

Chop some fresh Parsley

Line a large baking tray with greaseproof paper and get your Breadcrumbs ready on a plate

In a large bowl – add and mix the flaked Fish, mashed Potato, cooked Onion, chopped Parsley – also a good crunch of Black Pepper (maybe some Salt – but taste first) – finally some fresh Lemon Zest and 1 tbsp of 0% Greek Yoghurt.  Mix well and shape into Fish Cakes – about 5cm in diameter

You could dip these in Egg – but I just gently squashed them in the Breadcrumbs all round, and then placed each one on the Baking Tray

Cook Fish Cakes at 200˚c for 20 – 30 minutes or until golden and hot in the middle

[You could fry these Fish Cakes in a little Oil - but I am beginning to think that this is a low win-frying-situation, where your food doesn't taste that much better for being fried, but your kitchen is much worse for wear afterwards.  With no oil - and just popping them in the oven; this doesn't happen]

Delicious served with Tartare Sauce of the homemade kind – also a crunchy green salad or some steamed kale