14 oz haddock, skinned and boned
2o ml lemon juice
20 ml Worcestershire sauce
15 ml creamed horseradish
100 ml fresh milk
20 ml snipped fresh chives
20 ml chopped fresh parsley
350 g potatoes, cooked and mashed
60 g fresh wholemeal breadcrumbs
In a food processor add the haddock along with the lemon juice, horseradish and Worcestershire sauce, blend for a few minutes.
Add the chives, parsley and potatoes, poor in the milk. Blend for a few minutes until mixed well.
Make 4 fish cake shapes and evenly coat them with the breadcrumbs.
Place under a medium heated grill and cook for 6-7 minutes on both sides.