Ingredients
- floury potatoes 400g, peeled and cut into large chunks
- spring onions 6, chopped
- butter for frying
- smoked haddock 300g
- Dijon mustard 1 tsp
- tarragon, parsley or chives a handful, chopped
- plain flour for dusting
- eggs 2
- dried breadcrumbs 75g
- oil for frying
PEA SALAD
- frozen peas 150g
- red wine vinegar 1 tbsp
- Dijon mustard 1 tsp
- olive oil 2 tbsp
- baby watercress 50g
Method
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Step 1
Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.
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Step 2
Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 854
- Fat 40.2g
- Saturates 5.8g
- Carbs 67.4g
- Sugars 8.8g
- Fibre 8g
- Protein 51.6g
- Salt 3g
