- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes plus 5 minutes standing time
- Effort: easy
- 275 g potatoes, preferably maris pipers, peeled and cut into rough 3cm chunks
- 300 g cod, unskinned
- 100 g smoked haddock, unskinned
- 1 bay leaf
- ½ lemons, finely zested
- 4 spring onions, trimmed and finely sliced
- oil, for spraying
- 1 large egg
- 50 g fresh wholemeal breadcrumbs
- 1 tsp paprika
- lemon wedges, to serve
Tips and Suggestions
These fishcakes are 187 calories per portion. A little tartare sauce goes down a treat, but dont forget to add 15 calories per teaspoon. If you dont like the flavour of smoked fish, just use an extra 100g of cod or haddock.
1. Put the potatoes in a pan of cold water and bring to the boil. Reduce the heat slightly and simmer for 15 minutes or until the potatoes are soft but not falling apart.
2. While the potatoes are cooking, put the fish fillets in a large saucepan, placing the thicker fillets on the bottom of the pan. Cover with cold water and add the bay leaf. Put a tight-fitting lid on the pan and gently bring to a simmer, then immediately take the pan off the heat. Leave the fish to stand for 5 minutes.
3. Drain the potatoes well in a colander, tip them back into the pan and mash them until smooth or pass them through a potato ricer. Put the mash in a large bowl and season with salt and black pepper.
4. Drain the fish really well in a colander and break it into large chunks, discarding the skin and any bones as you go. Put the fish in the same bowl as the mashed potato and stir in the lemon zest and spring onions with a large wooden spoon try not to break up the fish too much.
5. Divide the mixture into 4 balls and flatten each ball to about 3cm thick. If the mixture is too soft to shape into balls, cover and leave it to cool for a while. The potato will stiffen up as it cools. Lightly mist a baking tray with oil.
6. Beat the egg in a shallow bowl. Mix the breadcrumbs with the paprika in a large bowl. Dip a fishcake into the egg, coating it on all sides. Allow any excess egg to drip off the fishcake and then place it in the breadcrumbs, turning it and pressing firmly to get an even coating of crumbs on all sides. Place the fishcake on the greased tray and prepare the rest in the same way. Leave them to chill in the fridge until youre ready to cook, but use them within 24 hours.
7. To cook the fishcakes, preheat the oven to 220C/200C fan/gas 7. Mist the fishcakes with the oil and bake them for 1520 minutes until crisp and golden brown. Serve with vegetables or a lightly dressed salad and some lemon wedges for squeezing.
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