Smoked haddock and chive fishcakes
- Preparation and cooking time
- Total time
- + chilling and freezing
- Easy
- Makes 12
Skip to ingredients
- 1.2kg floury potatoespeeled and cut into chunks
- 250g trimmed leekschopped
- 50g butter
- 600g smoked haddock
- 2 tbsp of finely chopped chives
- for dusting flour
- 2 eggsbeaten
- 150g dried breadcrumbs
Nutrition: per serving
- kcal218
- fat5.1g
- saturates2.5g
- carbs27.2g
- fibre2.8g
- protein14.4g
- salt1.3g
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.
