Smoked Haddock Fish Cakes
Fresh smoked Haddock with fluffy mashed potatoes and peas added as a surprise.
Ingredients
-
450g
Potatoes, peeled and cut into chunks
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2 medium eggs
-
225g
Skinless smoked Haddock
-
50ml
Semi skimmed milk
-
25g
Low fat (<40% fat) spread
-
175g
Frozen petit pois, cooked
-
100g
White breadcrumbs
-
11g
1 tbsp rapeseed oil
Special Equipment
N/A
Method
1. Preheat the Oven to 200c/Gas mark6/fanoven 180c.
2. Just cover the potatoes with water, bring to the boil and simmer for 10 – 12 minutes until cooked.
3. Place the eggs in saucepan and cover with cold water.Bring to the boil and simmer for 10 minutes.
4. Meanwhile put the low fat spread, milk and fish in a pan, season, cover and poach gently for 4 – 5 minutes.
5. Cool the eggs and shell. Drain the potatoes and mash them together with the eggs.
6. Strain the fish and reserve the cooking liquid. Add to the potatoes and eggs. Stir in the fish flaked, and the petit pois.
7. Shape into six cakes.
8. Place the breadcrumbs in a shallow dish and roll the fish cakes to coat evenly.
9. Pour the oil into a baking tin. Heat for 5 minutes in the oven. Add the fishcakes, turn in the hot oil and cook for 23 – 35 minutes, turning halfway through.
10. Serve hot.
Nutritional information (typical values per 100g):
Calories - 450
Fat - 13 g
Peparation Time - 20 minutes
Cook Time - 30 minutes
Serves - 3
Storage Info - These can be made in advance and chilled for 48 hours, or frozen for 1 month.
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