Smoked Haddock Fishcakes with Tartare Sauce

Ingredients

• 400 g smoked haddock fillets
• 500 g Maris Piper potatoes
• 4 spring onions
• 60 g plain flour
• 1 eggs
• 100 g breadcrumbs
• 100 g mayonnaise
• 2 tbsp capers
• 4 tbsp sunflower oil

Method

1. 1

   Peel and boil potatoes until tender. Drain and mash until smooth. Leave to cool.

2. 2

   Poach smoked haddock in simmering water for 5 minutes. Drain, remove skin and bones, and flake the flesh.

3. 3

   Combine mashed potato, flaked haddock and sliced spring onions. Season and shape into 8 patties.

4. 4

   Coat each fishcake in flour, then beaten egg, then breadcrumbs.

5. 5

   Mix mayonnaise with roughly chopped capers and a squeeze of lemon juice to make tartare sauce.

6. 6

   Heat oil in a frying pan over medium-high heat. Fry fishcakes for 3–4 minutes per side until golden. Serve with tartare sauce.