* 450g/1lb Purple Majesty Potatoes, peeled and quartered
* 1 large Egg
* 225g/8 oz un-dyed skinless Smoked haddock, Salmon or Trout fillets
* 175g/6oz Frozen peas - thawed
* 100g/4oz wholegrain Breadcrumbs
* 2 tablespoons Olive oil

===Method===
* Boil the Purple Majesty Potatoes until soft for 10-12 minutes. Drain but keep the Potato water.
* Meanwhile, put the Fish in a pan with a little water, season with Black pepper and Simmer gently for 4-5 minutes.
* Gently lift the Fish out and put onto a plate.
* Flake the Fish, taking out any large bones.
* Now Mash the Potatoes, and break in the Egg, Mashing together.
* Add the flaked Fish, the Peas and a little of the Potato water then combine together and shape into six fishcakes.
* Use as much or as little of the Potato water as you need to get the right dry, yet stick-together consistency.
* Press each of the fishcakes into a flat dish containing the wholemeal Breadcrumbs and coat evenly all over.
* These fishcakes can now rest in the Fridge until you are ready to cook them.
* When you are ready to cook, simply place on a Baking tray, drizzle with a little Olive oil and Bake for 25-30 minutes, turning over half way through.

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