Fishcakes

What to do:

Peel and chop your potatoes and place in a saucepan. Cover them with boiling water and bring to the boil. These will take about 30-40 minutes to cook. Place your salmon and haddock fillets and bay leaves into a saucepan and cover with the milk. Cook the fish for 10 minutes. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish. Drain the milk off the fish into a bowl as you will use this for your mashed potatoes. Drain the potatoes and mash adding a little milk at a time. Add the finely grated lemon zest, fresh white flat leaf parsley and garlic & fennel mustard and mix in evenly. Flake the fish into large chunks and lightly mix into the mash to avoid breaking up the chunks. Put this bowl to one side for later. Beat an egg in a shallow dish and flour your surface. Split your fishcakes mixture on your floured surface and with lightly floured hands shape your 4 fishcakes. Dip each of your fishcakes into your beaten egg mixture and then coat fully in breadcrumbs. Heat your oil in a large frying pan. Once your oil is boiling carefully place your fishcakes into the pan. Fry the fishcakes for about 5 minutes on either side or until the breadcrumbs turn a golden brown colour. Serve with the side of your choice!