Smoked Haddock cakes

I love fish but unfortunately my husband is not quite so mad about it. Because of that I think we don't eat fish often enough. A few days ago I watched this program about two doctors who went to the North Pole and tried to live like the Inuit hunters do, one of them followed the local traditional diet and the other one ate the processed foods that available at the local shops and at the end of their stay they checked their cholesterol level and blood pressure.

It showed that the local traditional diet is much better because it's mostly fish and sea mammals that are full with omega 3 which is good for building up a good cholesterol level and preventing heart diseases.

I'm a diabetic type 1 and since last year the doctor prescribed me with Lipitor, medicine for high cholesterol. With all of that I think I will cook more fish dishes from now on.
This is the start.

SMOKED HADDOCK CAKES

(made 4-5 cakes)

2 smoked haddock fillets
2 bay leaves
5 cloves

Lime/lemon peel

Milk
4 large potatoes
1 cup peas
2 spring onions, sliced finely.
salt, pepper, nutmeg
1 egg, whisked
Flour
Breadcrumbs

Poach the fish in milk with bay leaves, cloves and peel over a low heat for about 15 minutes or until the fish is cooked and flakes easily. Let it cool and then flake the flesh.
Boil the potatoes until cooked and mash them, using a little bit of the poaching milk, season with salt, pepper and nutmeg.
Mix in the flaked fish, peas and spring onions. Mix well and let it cool.
Shape the fish mixture into burgers and dust them with flour, dip in the egg and cover with breadcrumbs.
Put them in the oven on 200 degrees C for about 10-15 minutes or until they are golden brown.
Serve them with salad and sauce of your choice.