Melt in the middle cheddar fishcakes

Ingredients

• 500ml milk
• 200ml water
• 2 bay leaves
• 2 cloves garlic peeled
• 1 small onion cut in half
• 6 black peppercorns
• 250g haddock or hake
• 800g floury potatoes such as Maris piper
• 1tsp Dijon mustard
• 50g butter
• Bunch of spring onions sliced
• Small handful chopped fresh parsley/li>
• 1 x chunk or square of dark chocolate
• 180g 1833 Cheddar Grated
• 100g plain flour
• 3 eggs beaten
• 250g Panko breadcrumbs
• Vegetable oil for frying

Method

1. Place the haddock in a pan with the, milk, bay leaves, garlic, onion and peppercorns, bring to the boil, turn the heat off and allow the pan to sit then remove the fish from the pan and flake in to chunks..
2. Now make a thick white sauce with the strained milk that you cooked the fish in, add the grated cheddar cheese to the sauce . Allow to cook until thick and divide into 8 spoonfuls place these in a lined muffin tray and freeze. Whilst these are freezing make the mashed potatoes
3. Peel and dice the potatoes and boil in lightly salted water until tender then drain thoroughly. Mash the potatoes with the mustards and butter. Gently mix together the flaked fish with the mash and the spring onions, dill, parsley and chives and season to taste with salt and pepper  Divide the mix in to 8 patties and push a piece of frozen sauce in to the centre of each then shape in to a fishcake with the melt in the middle piece fully surrounded.
4. Coat each one in flour then egg then breadcrumbs.  Shallow fry each fishcake in hot oil for 3 minutes on each side then place in to the oven for 18 minutes at 180’c to continue cooking before serving.