Homemade fishcakes are a real treat for all the family. For a more luxurious version replace the smoked haddock with salmon and add a few chopped peeled prawns. To make little fish nuggets that the kids will love, shape about 4 balls from one quantity of fishcake and coat in the same way. Fry for only 2-3 mins.
Makes 8 fishcakes Ready in 1 hr
900g (2lb) floury potatoes, peeled and cut into chunks
450g (1lb) smoked haddock fillet
6 tbsp canned sweetcorn kernels
2 tbsp each fresh chopped parsley and chives
2 tsp finely grated lemon rind
2 tbsp seasoned flour
1 large egg, beaten
75g (3oz) fresh white breadcrumbs
Oil for shallow frying
Salad and lime wedges to serve
- Boil the potatoes in a large pan of lightly salted water until just tender. Drain and mash. Transfer to a bowl, leave to cool.
- Place the haddock in a frying pan, cover with water and simmer for 8-10 mins until just cooked. Remove with a fish slice and flake the fish discarding any skin and bones. Add to the mash with the sweetcorn, parsley, chives and lemon rind. Season with salt and freshly ground black pepper and mix well.
- Using floured hands divide and shape the mixture into 8 fishcakes. Coat each fishcake in seasoned flour, then dip in beaten egg and coat in the breadcrumbs. Chill for at least 30 mins.
- Shallow fry the fishcakes in hot oil for 3-4 mins on each side until golden. Drain and serve with salad and lemon wedges.