Rinse the quinoa until the water runs clear. Drain and place in a medium sized pan. Add the water and bring to the boil. Reduce the heat and allow the quinoa to simmer until all the water has been absorbed. Transfer the quinoa to a large bowl.
While the quinoa cooks, fill a medium sized pan with 1/2 inch of water, bring to the boil then add the smoked haddock and reduced the heat, covering with a lid, and allow the fish to poach for 6 to 7 minutes. Remove and drain.
Flake the fish into the quinoa. Beat 1 of the eggs and add it to the fish and quinoa, together with the chilli flakes, spring onion and eggs. Mix the ingredients together. Shape the mixture into 4 fishcakes.
Heat the oil in a pan and fry the fishcakes for 6 to 7 minutes on each side, until golden.
Whilst the fishcakes are cooking, make the hollandaise according to packet instructions and poach the remaning eggs. Serve the fishcakes with the poached eggs, rocket and hollandaise sauce.