275 g (10 oz) haddock, skinned and boned
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) Worcestershire sauce
15 ml (1 tbsp) creamed horseradish
100 ml (4 floz) freshmilk
15 ml (1 tbsp) snipped fresh chives
15 ml (1 tbsp) chopped fresh parsley
350 g (12 oz) potatoes, cooked and mashed
50 g (2 oz) fresh wholemeal breadcrumbs
1. Puree the fish in a blender or food processor with the lemon juice, Worcestershire sauce and horseradish. Stir in the milk, chives, parsley and potatoes.
2. Shape the mixture into 4 fish cakes and coat with breadcrumbs.
3. Grill under a moderate heat for 5 minutes on each side, until browned. Serve with a tomato sauce and salad.