Smoked Haddock Fishcakes
- Preparation and cooking time
- Total time
- Preperation - 20 mins
- Easy
- Serves 4
Ingredients
- 500g chopped Potatos (Floury variety)
- Tin Sweetcorn
- 300g Smoked Haddock Fillets (boneless)
- Knob of Butter
Plain Flour for Dusting
- Plain Flour for Dusting
2 Tbsp Oil for Frying
- 1 Tbsp Chopped Parsley
Method
- STEP 1Cook the Potatos in Boiling, Salted water until tender.
- STEP 2While the Potatos are boiling, put the haddock on a microwaveable plate with the Knob of Butter and cover with cling film. Microwave on high for 3 mins (850w). Adjust time for your microwave.
- STEP 3Drain the Potatos, mash well and season
- STEP 4Remove the skin from the fish and flake into the potato.
- STEP 5Add sweetcorn and chopped parsley then mix together well.
- STEP 6shape into pattys (approx 8) with floured hands and lightly dust with flour.
- STEP 7In a non-stick frying pan, heat the oil and fry until golden.