40 g butter
Cooked Savoy cabbage from earlier in the month, defrosted
200 ml milk
2 haddock fillets
Salt and black pepper
50 g plain flour
Vegetable oil, for frying
Leftover sour cream from Tuesday
2 tsp wholegrain mustard
1 Place the potatoes in a large saucepan of water over a high heat. Bring to the boil, then reduce the heat and simmer for 12-15 minutes until tender. Drain the water.
2 Add the butter and mash well.
3 Mix the cabbage with the potatoes and season to taste.
4 Meanwhile, pour the milk into a pan over a high heat. Just as it’s coming to a boil, turn the heat down and add the haddock fillets. Cover with a lid and poach for three minutes or until just cooked.
5 Remove bones, and use a fork to flake the fish apart.
6 Fold the haddock into the mashed potatoes.
7 Shape the mixture into four round cakes. Place the flour onto a plate, then coat the cakes, tapping off the excess.
8 Heat a 5mm depth of oil in a large pan. When hot, fry the cakes in two batches for two minutes each side, turning carefully.
9 Mix the sour cream with the mustard in a small bowl.
10 Once potato cakes are cooked, serve immediately with mustard cream on the side.