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    Mini Fishcakes

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    Mini Fishcakes

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 24


    • 400g cold mashed patato
    • 400g cooked smoked haddock, flaked finely
    • 2 tbsp chopped chives
    • freshly ground black pepper
    • 1 egg, lightly beaten
    • 75g fine, dry breadcrumbs
    • vegetable oil for frying


    1. Mix the potato, haddock and chives. Season with pepper. Form teaspoons of the mix into balls, flattening them slightly into cakes. Roll lightly in the egg, then breadcrumbs.
    2. Heat 1cm depth of oil in a pan over a medium-high heat until a cube of bread dropped in browns in 30 seconds. Fry the cakes, in batches, for 3 minutes each side until golden. Drain on kitchen paper. Serve hot.

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