Smoked haddock and chive fishcakes
- Preparation and cooking time
- Total time
- + chilling and freezing
- Easy
- Makes 12
Ingredients
- 1.2kg floury potatoes, peeled and cut into chunks
- 250g trimmed leeks, chopped
- 50g butter
- 600g smoked haddock
- 2 tbsp of finely chopped chives
- for dusting flour
- 2 eggs, beaten
- 150g dried breadcrumbs
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 leeks in the butter with seasoning until really soft. Leave to cool.
- STEP 3
Put the smoked haddock on a microwavable plate, cover with clingfilm and cook for 3 minutes, or cook in a little water in a covered pan, then drain well. Leave for 5 minutes, then flake into big chunks, discarding any skin or bone.
- STEP 4
Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed. Form into 8 cakes and chill for 20 minutes.
- STEP 5
Dust the cakes in flour, then dip them in the beaten egg and finally roll them in the breadcrumbs until covered.
- STEP 6
Open-freeze the fishcakes on sheets of baking paper for 2 hours, then transfer to containers or bags and freeze until needed.
- STEP 7
To cook, defrost the fishcakes completely, overnight, in the fridge. Heat a little oil in a pan, then fry for 4-5 minutes on each side until they are golden all over and piping hot in the middle.
