Smoked Oat Fishcakes
Peel and chop your potatoes, then pop them in a pan of cold water and bring them to a boil. Simmer for 15 mins until tender.
Bring the milk to a simmer in a small saucepan. Poach your haddock for 5 mins in the milk before removing it entirely, reserving 50ml of the poaching liquid. Peel away the skin from the fish and shred it into flakes using two forks.
Roughly chop the spring onions and parsley.
Put the potatoes into a bowl and mash them up. Add in the fish, spring onions, parsley, a squeeze of lemon, mustard, 50g of jumbo oats and 50ml of your poaching liquid. Season generously with salt and pepper and shape the mixture into 8 patties.
Blend up the remaining 100g of Quaker Jumbo Oats and pop into a bowl.
Whisk the eggs in a bowl.
Dip the patties in the egg and then the oats and fry until golden brown for 2 mins on either side.
Blend the crème fraîche and beetroot with a pinch of salt and a squeeze of lemon juice.
Serve the fish cakes with the beetroot dip and leafy greens.