(for 4 for supper or lunch)
1 kg (2 lbs.) Potatoes
90g (3 oz.) Butter
2 tbs. Milk
1 med Onion
350g (12 oz.) Undyed Smoked Haddock

Salt and Black Pepper.
3 Eggs
6 oz. Fine Breadcrumbs
Peel the potatoes and cut into even sized pieces.
Steam these over a pot of simmering water until completely cooked.
While they are still hot push through a sieve, add 30g (1 oz.) of the butter and the milk and beat together well . Now leave them cool completely.
(This can well be done the day before)
Poach the Haddock in water for about 5 mts until soft.
Drain well and pick out all skin and bones and flake the flesh gently with a fork.
Peel the onion and chop very finely.
Put into a lidded pot with 2 oz. of the butter and sweat until soft.

Beat one of the eggs into the cooled potato mixture (this will soften the mixture a little and hold it together during cooking)
Stir in the softened onions and the butter they were cooked in.
Season with the salt and pepper and lastly fold in the flaked haddock.
Leave this mixture cool until firm.
Make this mixture into balls with wet hands.(weighing 2 to 3 ounces is a good size) Flatten each of the balls a little into a patty shape.
Beat the remaining eggs well and put onto a plate, lay the breadcrumbs on a large plate. Dip the potato cakes in the egg and then the crumbs, shaking off the surplus, and then shallow fry in sunflower oil on both sides until brown and crisp.
(You will have to these in batches so have a large plate ready in a warm oven to keep them warm)
Serve when all are cooked. These would be delicious with a fresh tomato chutney.