Finely chop the onion and remove the stalks from the spinach then wash

Peel and boil the potatoes until tender

Put the haddock in a pan with the milk, bring to the boil then turn the heat right down cover with a lid and coach for about 3 minutes or until its just cooked.

Talk the haddocck out, reserve about 2 tbsp of the milk.

Once the potatoes are cooked mash them with two thirds of the butter and reserved milk from the fish. Gently season and leave to cool.

Fry the onion in the rest of the butter for 5 minutes until soft but not coloured.

Put the spinach in a pan with 1 tbsp of water and cook for 1-2 minutes on a very low heat to soften the spinach. when done drain and squeeze all the water from the spinach and roughly chop.

Mix the mash, onion and spinach and carefully mix in the fish. Try to keep large flakes and not overwork the mixture.

Flour your hands and shape the mixture inyo aboout 8 cakes of equal size. Dust each one with flour when done and then chill in the fridge for at least 30 minutes.

Crack the egg into a bowl and beat it, make the breadcrumbs by blitzing the stale bread ina food processor. Dip each fishcake into the egg and then into the breadcrumbs to coat it. The tip there is to keep one hand dry. From here you can freeze the cakes for later or cook them.

To cook fry the cakes in hot oil for a few minutes each side until golden brown. If you are kcooking from frozen allow the cakes to fully defrost before use.