Smoked Haddock, Potato and Leek Fish Cakes

PREP: 15 Minutes
COOK: 10 Minutes
SERVES: 4
Skill Level: Easy

Nutrition Info (Per Serving)

384 kcal Energy
49g Carbohydrate
22g Protein
4.5g (of which Sugar)
10g Fat
7g Fibre
1.5g (of which Saturated Fat)
0.9g Salt

Ingredients

300g smoked haddock

800g King Edward potatoes, cut into chunks

1 tbsp oil

2 leeks, trimmed, washed and finely sliced

50g fresh breadcrumbs

Oil for shallow frying

Instructions

1. Poach the fish in water for 6-7 minutes until just cooked through. Drain and cool and discard the bones and skin.

2. Meanwhile, cook the potatoes in boiling water for 12-15 minutes until tender, drain and return to the pan. Mash well and season.

3. Heat the oil in a frying pan and fry the leeks for 4-5 minutes until softened, cool slightly before stirring into the mash with the fish. Divide into 8 fishcakes and chill for 10 minutes.

4. Press into the breadcrumbs to coat.

5. Heat a little oil in a frying pan and fry the fishcakes in 2 batches for 2 minutes each side until golden. Serve with salad.

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Cooking Tips

For a healthy alternative, cook in an oven at 200oC, gas mark 6 for 25-30 minutes until golden.

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