Smoked Haddock and Spring Onion Fishcakes
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Ingredients
- 400 g smoked haddock fillets
- 400 g potatoes
- 3 spring onions
- 30 g plain flour
- 1 eggs
- 20 g butter
- 100 ml whole milk
Nutrition (per serving)
- Calories
- 282 kcal
- Protein
- 28.9 g
- Carbohydrate
- 22.9 g
- of which sugars
- 2.5 g
- Fat
- 7.2 g
- of which saturates
- 3.8 g
- Fibre
- 2.7 g
- Salt
- 3.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the smoked haddock fillets in the whole milk for 6-8 minutes until just cooked, then lift out, flake into large pieces, and discard any skin.
- 2
Peel and boil the potatoes for 15 minutes until tender, then drain and mash.
- 3
Mix the mashed potato with the flaked haddock, chopped spring onions and beaten egg, then season well.
- 4
Shape into eight small cakes and dust lightly with the plain flour.
- 5
Fry in the butter for 4-5 minutes on each side until golden and heated through.
- 6
Serve hot.
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