Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Great as a starter – or eat two as a main course
- 900g (2lb) floury potatoes, peeled and cut into chunks
- 450g (1lb) smoked haddock fillet
- 6tbsp tinned sweetcorn kernels
- 2tbsp each fresh chopped parsley and chives
- 2tsp finely grated lemon rind
- 2tbsp seasoned flour
- 1 large egg, beaten
- 75g (3oz) fresh white breadcrumbs
- Oil for shallow-frying
- Lemon wedges to serve
Boil the potatoes in a large pan of salted water until tender, then drain well and mash. Transfer to a bowl and leave to cool.
Place the haddock in a frying pan, cover with water and simmer for 8-10 mins until just cooked. Remove from the pan with a fish slice and flake the flesh, discarding any skin and bones. Add fish to the mash with the sweetcorn, herbs and lemon rind. Season with salt and freshly ground black pepper, and mix well.
Divide the potato mixture and shape into 8 small fishcakes. Coat each fishcake in seasoned flour, then dip in beaten egg and finally coat in the breadcrumbs. Leave fishcakes to chill in the fridge for at least 30 mins.
Shallow-fry the fishcakes in hot oil for 3-4 mins on each side until golden. Drain well and serve with lemon wedges.
Top tip for making Smoked haddock fishcakes
Want nuggets instead? Shape about four balls from one quantity of fishcake and coat in flour, egg and breadcrumbs in the same way.