These lightly curry spiced fish cakes are inspired by a classic Indian breakfast dish and can be made a day you have plenty of time and wait ready in the freezer when time is short and dinner needs to made in a hurry.
400 g (14 oz) floury potatoes, peeled
and cut into small chunks
4 medium eggs
350 g (12 oz) undyed smoked haddock, skinned
1/2 small onion, finely chopped
300 ml (10 fl oz (½ pint) milk
2 tbsp chopped fresh parsley or coriander
2 tsp curry powder
3 tbsp plain flour
100 g (3 ½ oz) fresh breadcrumbs
4 tbsp sunflower oil
 Bring a medium pan of water to the boil and simmer potatoes for 15min or until tender. Meanwhile, put 3 of the eggs into a small pan, cover with cold water and bring to the boil. Once boiling, turn down heat and simmer for 7min. Drain eggs and run under cold water for 2min, then peel and roughly chop.
 Put the haddock and onion into a frying pan and pour over the milk (add a little water if fish is not covered). Bring to a gentle simmer and poach for 5min until fish is cooked. Strain into a sieve set over a jug (reserve both).
 Drain potatoes and leave to steam dry for 5min. Return to the empty pan with 5tbsp of the reserved poaching milk (discard the rest) and mash until smooth. Flake in the fish, then add the onions, chopped eggs, herbs, curry powder and some seasoning. Shape into 8 patties.
 Set up 3 bowls: one with flour, one with the remaining egg (beaten) and one with breadcrumbs. Coat the patties in flour, then egg, and finally breadcrumbs.
 Heat the oil in a large frying pan and fry fishcakes for 3-5min on each side until golden and heated through. Serve with peas, lemon wedges and mango chutney, if you like.