Looking for an easy, really tasty dinner that packs a punch without requiring hours in the kitchen? These fishcakes really are all that.
They take less than 30 minutes to assemble and cook, and can be frozen ahead of time then baked when you need them. They’re soooo good with salad and a glass of white wine – especially eaten in the garden on a warm summer’s day!
Could these be your new midweek favourite?
Ingredients (serves 4)
- 200g smoked haddock or cod, finely chopped
- 500g potatoes
- Handful parsley, finely chopped
- 1tbsp fresh dill, finely chopped
- 1tbsp capers, roughly chopped
- 100g smoked cheese, cut into 1cm pieces
- 100g white breadcrumbs
- Black pepper
- 1 egg
- Oil for frying
Method
1. Peel the potatoes, cut them into bite-sized chunks, and boil until very tender. Drain and mash. Allow to cool slightly.
2. Add the haddock, herbs, capers, cheese, breadcrumbs and egg, and generously season with black pepper.
3. Form into quenelles (oval shapes) with wet hands.
4. Heat around 1/2cm oil in a frying pan and add 4-6 fishcakes, depending on the size of the pan. Cook on a medium heat until golden all over – allow them at least a minute on each side before turning so you don’t break up the crust.
5. You can keep them warm on a tray in the oven while you cook the rest. Serve with a tomato-based sauce or garlicky mayonnaise.
