Quick, easy and healthy smoked haddock fish cakes which can be served with salad / peas / sweet chilli sauce.
Peel and chop the potatoes and boil in salted water to make mashed potatoes.
While the potatoes are cooking finely, slice the shallots and fry in butter until golden, take off the heat and allow to cool.
When the potatoes are soft, drain them and mash with a good piece of butter. Once they are smooth, leave to cool.
Dice the smoked haddock and put in a pan with enough milk to just cover the fish. Gently heat until the fish begins to turn translucent and flaky – do not overcook or the fish will become dry. Remove the fish from the milk and cool (keep the milk for later).
Place the potatoes, shallots, and fish into a bowl with the herbs and salt and ground black pepper to taste and mix.
If the mix is too dry, add in some of the milk used to poach the fish until you can form the mix into balls.
Roughly portion the mix into medium sized balls.
Put the flour on a plate and season with salt and pepper.
Roll the fish cake mix into flour and coat, then flatten the ball slightly with your hand to form a puck shape.
If at this point you want to bread the fish cakes whisk and egg in a bowl, coat the fish cake with the egg then roll in the breadcrumbs.
Heat a frying pan with a big piece of butter and fry the fish cakes until golden and heated through. An alternative cooking method is in the oven on a non-stick baking tray – place the fish cakes on the tray a put a bit of butter on top of each one. Bake at 180c for 20-30 mins until golden and heated through.
Serving suggestions: with salad / peas / sweet chilli sauce