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
Nutrition (per serving)
- Calories
- 668 kcal
- Protein
- 33.1 g
- Carbohydrate
- 49.6 g
- of which sugars
- 3.3 g
- Fat
- 36.1 g
- of which saturates
- 4 g
- Fibre
- 4.9 g
- Salt
- 4.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil potatoes until tender. Drain and mash until smooth. Leave to cool.
- 2
Poach smoked haddock in simmering water for 5 minutes. Drain, remove skin and bones, and flake the flesh.
- 3
Combine mashed potato, flaked haddock and sliced spring onions. Season and shape into 8 patties.
- 4
Coat each fishcake in flour, then beaten egg, then breadcrumbs.
- 5
Mix mayonnaise with roughly chopped capers and a squeeze of lemon juice to make tartare sauce.
- 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.
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