Thanks to Andrew Nutter for this delicious waste less, live more recipe…
Smoked Haddock, Lancashire Cheese and Spring Onion Fishcakes
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????
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
Mixed salad leaves
- Mash the potato through a ricer so there are no lumps.
- 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.
- Mix together the potato, flaked haddock, spring onions and cheese. Season to taste.
- Form into 4 ‘cakes’ and then roll in the flour, egg and then the breadcrumbs.
- Deep fry in some hot oil 180° for 2 minutes until a light golden then place in a hot oven 180° for 6 minutes.
- Serve hot with some mixed leaves and a tomato and shallot salad if desired