Smoked haddock fish cakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 400g floury potatoes, peeled and cut into large chunks
- 6 spring onions, chopped
- for frying butter
- 300g smoked haddock
- 1 tsp Dijon mustard
- a handful tarragon, parsley or chives, chopped
- for dusting plain flour
- 2 eggs
- 75g dried breadcrumbs
- for frying oil
PEA SALAD
- 150g frozen peas
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 50g baby watercress
Method
- STEP 1
Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.
- STEP 2
Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.
- STEP 3
Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.
- STEP 4
Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.
- STEP 5
To make the salad, put the peas in a colander and pour over a kettle of just-boiled water. Whisk together the vinegar, mustard and olive oil, and toss with the peas and some seasoning. Toss in the watercress just before serving.
- STEP 6
Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.
- STEP 7
Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side or until they are golden all over and piping hot in the middle. Serve with the salad.
