Smoked haddock & corn fish cakes

Mix sweetcorn with mashed potato

Cook smoked haddock with a knob of butter in microwave for 3-4mins until the fish is tender

Flake the fish and add to the mash with spring onions. When cool enough to handle shape into 8 cakes with floured hands and lightly dust with flour.

Fry in 2tbsp sunflower oil until crisp and golden turning once. Serve with Creme fraiche mixed with 2-3tbsp sweet chilli sauce.