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Smoked haddock fishcakes
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500g white potatoes, cubed
350g smoked haddock
4 salad onions, sliced
2 tbsp chopped fresh parsley
50g mature cheddar, diced
2 tbsp plain flour
1 Waitrose Free Range British Blacktail Egg, beaten
60g Cooks’ Ingredients Dried Breadcrumbs
Sunflower or olive oil spray
300g frozen peas, cooked, to serve
1. Place the potatoes in a large saucepan, cover with water, bring to the boil and simmer for 10–12 minutes until tender. Drain well and mash until smooth.
2. Meanwhile, place the smoked haddock in a large frying pan and cover with boiling water. Simmer gently for 5 minutes or longer to ensure it’s thoroughly cooked through, then drain and break into large flakes, discarding the skin.
3. Preheat the oven to 200ºC, gas mark 6. Stir together the mash, salad onions and parsley then fold in the cheddar and flaked fish. Shape the mixture into 8 even-sized cakes.
4. Dust the cakes in flour then dip in the beaten egg and finally the breadcrumbs, making sure they are evenly coated. Transfer the fishcakes to a large, non-stick baking sheet and spray lightly with oil. Bake for 20 minutes until crisp and golden brown. Serve with the peas.
Whizz stale bread into crumbs in a food processor and freeze until needed.
Typical values per serving:
This recipe was first published in December 2013.