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Member recipe

Smoked Haddock Fishcakes

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Serves 4

Simple yet tasty - serve on a bed of Rocket and top with a Poached Egg or simply eat with Baked Beans - YUMMY!

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  • 500g chopped Potatos (Floury variety)
  • Tin Sweetcorn
  • 300g Smoked Haddock Fillets (boneless)
  • Knob of Butter
  • Plain Flour for Dusting
  • 2 Tbsp Oil for Frying
  • 1 Tbsp Chopped Parsley


    1. Cook the Potatos in Boiling, Salted water until tender.
    2. While 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.
    3. Drain the Potatos, mash well and season
    4. Remove the skin from the fish and flake into the potato.
    5. Add sweetcorn and chopped parsley then mix together well.
    6. shape into pattys (approx 8) with floured hands and lightly dust with flour.
    7. In a non-stick frying pan, heat the oil and fry until golden.

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