Hake fish cakes with mustard middles

Ingredients

• 450g floury potatoes, cut into chunks (we used Rooster potatoes)
• 1 bay leaf
• a few peppercorns
• 450g skinless hake fillet, cut into 4
• bunch spring onions, finely shredded
• 1 whole nutmeg
• 3 tbsp plain flour, seasoned
• 1 egg
• 100g fresh breadcrumbs
• 2l vegetable oil, for deep-frying
• salad leaves, to serve
• lemon wedges, to serve
• 100g full-fat crème fraîche
• 50g strong cheddar, grated
• 1 egg yolk (reserve the white)
• 1 tbsp wholegrain mustard

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