Potato and Haddock cakes

Potato Cakes

• Cook the potatoes in salted boiling water until soft, then drain.
• Mash the potatoes and set aside to cool
• Place the milk in a medium saucepan and poach the haddock for about 5 minutes, drain and cool.
• In a large mixing bowl, mix the potatoes, flaked haddock, spring onions, corn flour and adjust the seasoning.
• Divide the mixture into 6 large or 12 small potato cakes and refrigerate while you make the dip.

Dip

• Place all the ingredients in a bowl and mix well.
• Refrigerate until needed

To coat

• Place the flour, beaten egg and maize meal in separate bowls
• Take a potato cake dust with flour, then dip in egg and roll in the maize meal.
• Repeat process until all potato cakes are well coated.

To serve

• Fry the potato cakes on both sides until crisp and golden.
• Serve hot with the dip.