Smoked haddock fishcakes

This tasted MUCH better than it looks - lovely fresh naturally smoked haddock from Paul the fish, and loads of vegetables - jobs a good 'un.  Leek and spinach in the fishcake and even the veg dodger gets 4 of the 5 a day in 1 meal!  Result!

Olive oil
Leeks
Soya milk
Bay leaves
Potatoes
Spinach
Bread crumbs (polenta to be GF)
Green beans
Peas

1.  Put potatoes on for mash.
2.  Chop leeks and put into a deep frying pan with soya milk. Add a couple of bay leaves and the smoked haddock.  Poach the fish for a few minutes - about 5-7ish depending on the thickness of the pieces.
3.  Turn the heat off under the fish and add handfuls of baby spinach.
4.  Mash the potatoes - don't add any fat as the soya milk will add enough liquid.
5.  Remove the bay leaves from the fish, and then mix into the potato - try to mix gently enough to keep some identifiable fish pieces, but well enough to distribute ingredients through the mixture.  Season.  If the mixture is too sloppy add some breadcrumbs/polenta to soak up the liquid.
6.  Shape into cakes, coat in breadcrumbs and fry for a couple of minutes on each side.
7.  Steam beans, cook peas.
8.  Serve, scoff ...

These were big fishcakes - but we're very greedy so we polished off 10 between 3 of us.