Smoked haddock and watercress fishcakes Ingredients Ingredients 400g potatoes 30g butter 500g smoked haddock 1litre milk 85g watercress zest of a lemon 2 spring onions, sliced 2tsp oil flour to dust Instructions Peel the potatoes and chop into small chunks. Cook in boiling water for approximately 10 mins until tender. Drain, then add butter, season