Smoked haddock fish cakes with cream cheese sauce

Bring a medium saucepan of salted water to the boil and add the potatoes. Boil for 10-15 minutes, or until tender, then drain and allow to cool slightly before roughly mashing.

Meanwhile, heat 1 tbsp oil in a deep frying pan that has a lid. Add the leeks and cook for 5-6 minutes, until softened, then tip into a mixing bowl. Keeping the heat on medium, add the fish to the pan with about 100ml water. Put the lid on and allow the fish to steam for 8 minutes, or until cooked through and opaque. Allow to cool slightly.

Tip the mashed potato into the mixing bowl with the leeks. Flake in the haddock and add the mustard, parsley, Cheddar and soft cheese. Stir together, then use your hands to shape into 10 patties. Cover and place into the fridge for at least 10 minutes to firm up.

Put the flour, egg and breadcrumbs in 3 separate bowls. Dip each fish cake first into the flour, then coat in egg, then dip into the breadcrumbs, making sure it has an even coating. Place onto a parchment-lined baking tray and repeat with the remaining patties.

To pan fry, heat 1-2 tbsp of oil in a large frying pan and cook the fish cakes for 3-4 minutes on each side, until golden all over and piping hot throughout. To oven bake, preheat the oven to 220ºC, gas mark 7, then bake the fish cakes on the lined baking tray for 20-25 minutes, until piping hot.

Make the creamy sauce by combining all the sauce ingredients in a small saucepan and stirring over a low heat until completely melted. Serve the fish cakes with the sauce and a crisp green salad.