ASDA part of the Wal-Mart family

• 500g potatoes, cut into chunks
• 350g Asda fresh haddock fillets
• 2tbsp milk
• 200g half-fat crème fraîche
• 2tbsp chopped fresh parsley
• 2tbsp freshly grated Parmesan
• 100g prawns, defrosted
• 1 egg, beaten
• 75g home-made breadcrumbs form day-old bread
• 2tbsp sunflower oil
• 2tbsp snipped fresh chives
• Zest of half a lemon
• 1tsp lemon juice

1 Boil the potatoes in lightly salted water for 15 to 20 minutes until tender. Meanwhile, poach the haddock fillet in a separate pan of lightly salted water for 5 minutes. Transfer to a plate, peel away the skin and break up the fish into flakes.

2 Mash the potatoes with 1 tablespoon of milk and 2 tablespoons of crème fraîche. Season well. Mix in the parsley, Parmesan, prawns and haddock, then chill in the fridge for 1 hour.

3 Shape the mixture into 8 patties. Beat the egg with the remaining milk and pour into a shallow dish, then tip the breadcrumbs on to a plate. Dip each fish cake in the egg mixture then in the breadcrumbs.

4 Heat the oil in a large frying pan. Fry the fish cakes for 3 to 4 minutes each side over a medium heat, until golden brown and heated through. Meanwhile, mix the remaining crème fraîche with the chives, zest, juice and seasoning. Spoon on to the fish cakes to serve.