Double-smoked fish cakes
By Thane Prince
Made with smoked fish and smoked cheddar, these healthy and sophisticated fishcakes are sure to become a family favourite
- Ready in 40-50 minutes, plus chilling time
- Serves 4
- More effort
Nutrition per serving
-
kcal 315
-
fat 12g
-
saturates 4g
-
carbs 28g
-
sugars 0g
-
fibre 2g
-
protein 25g
-
salt 1.98g
Ingredients
- 500g floury potatoes, peeled and cut into chunks
- 350g smoked haddock
- 2 large or 4 small spring onions, finely sliced
- 50g smoked cheddar or mature cheddar, coarsely grated
- 1 tsp grated lemon zest and a good squeeze of lemon juice
- 1 egg, beaten
- 2-3 tbsp plain flour
- 2-3 tbsp olive oil, for frying
Method
Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes. When the potatoes are done, drain them well and mash.
Lift the fish from the water. When it’s cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well. The mixture should be quite light and may be a little sticky. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed. (You can make them to this stage up to 24 hours ahead, or freeze them for up to a month.)
To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes. (If you’ve frozen them, fry from frozen for up to 10 minutes longer.)
