Peel and cut up the potatoes for mashing and then boil them for 20 minutes. Drain and mash.
Steam the smoked haddock filets 10 minutes until opaque and flaky.
Spoon the mashed potato into a mixing bowl, throw in the cubes of butter, flake in the smoked haddock and add the rocket. Season with salt and papper and then get your hands in and gently mix. Don't be too aggressive otherwise the fish will lose it's flaky texture and once complete allow the mix to cool for about 30 mins.
Now make the mix into patties, dip each pattie into the beaten egg, then into the breadcrumbs and finally into the frying pan with hot olive oil.
Turn after 3 minutes and you should have that lovely golden brown color, a further 3 minutes on the flip side and it's job done.
If you want to be posh, serve on a crisp mixed leaf salad topped with a spoonful crème fraîche (oops! - forgot the crème fraîche in my piccie). Otherwise, break out the baked beans and squeeze on some ketchup.