Waste less, Live more Fishcakes

By Andrew Nutter

• September 18, 2012
• Food
• 0 comments

Thanks to Andrew Nutter for this delicious waste less, live more recipe…

Smoked Haddock, Lancashire Cheese and Spring Onion Fishcakes

Serves 4

A right thrifty recipe that could be made from scratch using fresh fish or made using any leftover cooked fish and potato from a previous meal, making it the perfect credit crunch lunch. I use smoked haddock in mine which I feel gives the cake extra depth. Calling it a cake always makes me laugh as it gives me flash backs to Peter Kay’s Garlic Bread/Cheesecake sketch. Fish Cake anyone????

You’ll need…

Leftover mashed potato or 2 Maris Piper Potatoes-peeled and boiled until soft

150g Smoked Haddock fillet

2 tablespoon cream

1 clove garlic-crushed

50g Lancashire Cheese – crumbled

4 spring onions chopped fine

25g plain flour

1 egg-lightly beaten

25g dried white breadcrumbs

Vegetable oil for frying

To Serve

Mixed salad leaves

Diced tomato

Chopped shallots

1. Mash the potato through a ricer so there are no lumps.
2. Place the haddock on a small baking tray and pour over the cream and garlic. 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

www.nuttersrestaurant.co.uk

About the author

Andrew Nutter is one of the most innovative of the new breed of celebrity chefs. An appearance in the Daily Mail Cook of the Year led to an apprenticeship at London's Savoy Hotel and whilst he was there cooked for the Queen and her family on a regular basis, even being introduced to her in person. He has worked in Michelin-starred restaurants all over France, and at the Greenhouse Restaurant under Gary Rhodes. He opened his own restaurant “Nutters” at the age of 21 on the site of an 18th century manor house, in Rochdale, Greater Manchester. He has won numerous awards, including Lancashire Chef of the Year, The UK Restaurant of the Year, the International Courvoisier Award and The Outstanding Achievement Award at the Manchester Food and Drink Awards. Andrew has been a regular guest on Good Food Bites, Ready Steady Cook and This Morning and has fronted his own show ''Utter Nutter'' for Channel Five. His shows are now broadcasting around the world, including America, Canada, New Zealand and Australia. His second book Nuts About Food is in the top 50 of the Independent newspaper best cook books.