Fish Cakes

These are very different from the bought type of fish cake, which is bright orange because of its coating, and which consists of vastly more potato than fish. I only ever make fish cakes using smoked haddock or cod, because their flavour is so much better. Whether it is their flavour, or their crispy coating once fried, I don’t know, but they are tremendously popular with all our family. My only problem is actually having enough.

I like to serve these fish cakes with a tomatoey sauc