Potato and pea fishcakes

Method

1. Peel and cut the potatoes into chunks. Cook in boiling salted water for 15-20 minutes until tender. Drain thoroughly, tip into a bowl, then mash with the butter until mostly smooth.
2. Meanwhile, put the haddock in a pan, cover with milk, then heat until gently steaming and cook for 6-8 minutes. Drain, cool, then break into flakes using a fork (discard the skin).
3. Tip the peas into a heatproof bowl, pour over freshly boiled water from a kettle and leave for 2 minutes, then drain.
4. Stir the haddock and peas into the potato with some black pepper and a little salt. When cooled, shape into 8 fishcakes.
5. Put the flour on a plate and lightly dust the fishcakes in it. Heat the oil in a large frying pan over a medium-high heat, then fry the fishcakes for 3-4 minutes on each side until golden. Do this in batches, then keep warm in a low oven. Serve with tartare sauce and salad leaves, if you like.