Haddock fish cakes

Heat the milk and seasonings and poach the haddock fillets until just done. Drain, allow to cool slightly and flake. Leave the fish to cool completely.
Mix the mashed potatoes with the cooled fish, chopped herbs and add salt and pepper to taste. Shape into 8-10 cakes.
Season the cake flour with salt and pepper to taste. Dredge the fish cakes with the seasoned flour and place on a plate lined with wax paper.
Chill the fish cakes for at least 30 minutes or overnight.
Meanwhile, heat the oven to 180 °C and heat enough oil for shallow-frying in a pan. When the oil is hot, fry the fish cakes until golden brown on both sides, drain on paper towels and transfer to an ovenproof dish.
Bake for 20 minutes until heated through and serve with puré;e of peas (see tips) and chips.