Smoked Haddock, Lancashire Cheese & Spring Onion Fishcake

Fish Cake consist of fish and potato coated in breadcrumbs. Commonly Fish Cakes used Cod as a filling, however as Cod stocks have been depleted other varieties of white fish are often used such as Haddock or Whiting or Coley. Any white fish you have in the fridge can be used. Fish Cakes are a great way of using up leftovers such as cooked fish and mashed potatoes, which might otherwise be thrown away. Other ingredients are likely to be in the fridge or store cupboard.

Andrew Nutter
All recipes by Andrew Nutter

Ingredients

Serves 4

  • 200g cooked and mashed Maris Piper Potatoes or leftover mashed potato
  • 150g Smoked Haddock fillet (or leftover fish)
  • 2 tablespoon cream
  • 1 clove garlic-crushed
  • 50g Lancashire Cheese-crumbled (or any other cheese in the fridge or freezer!)
  • 4 spring onions finely chopped
  • 25g plain flour
  • 1 egg-lightly beaten
  • 25g dried white breadcrumbs
  • Vegetable oil for frying

To Serve

  • Mixed salad leaves
  • Diced tomato
  • Chopped shallots

Instructions

  1. Place the Haddock on a small baking tray and pour over the cream and garlic.
  2. Roast in a hot oven for 3-4 minutes until it starts to flake. Remove from oven and leave to cool. Once cool flake all the fish.
  3. Mix together the potato, flaked haddock, spring onions and cheese. Season to taste.
  4. Form into 4 ‘cakes’ and then roll in the flour, egg and then the breadcrumbs. 5) Deep fry in some hot oil (180°) for 2 minutes until a light golden then place in a hot oven 180° for 6 minutes. 6) Serve hot with some mixed leaves and a tomato and shallot salad if desired.
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