, breadcrumbs and eggs – for a finer texture use a blender. Form into small meatballs and roll in the flour coating them lightly. Fry in hot shallow vegetable oil over moderate heat until nicely browned all over. Drain on kitchen paper and serve hot

Delicious recipe from the chefs at Brasserie Blanc, Raymond Blanc's informal dining restaurants, perfect for families.Haddock Leek & Cheese FishcakesServes four (4 fishcakes)Ingredients320g Smoked haddock, undyed, skin on2 bay leaves220g whole milk