Smoked Haddock Fishcakes Recipe, from our academy’s recipe selection.
400g potato, peeled and boiled until soft
20g organic butter
1 egg yolk
1/2 tsp sea salt
1/2 tsp black pepper
270g cooked smoked haddock
20g oat bran to roll the fish cakes
Make 4 Fishcakes
Preheat oven to 200 ̊C / 400 ̊F.
Line a tray with foil.
Place the peeled potatoes, butter and salt and pepper in a large bowl. Mash well.
Add the egg yolk, salt and pepper and fish and stir thoroughly to combine.
Place the oat bran on a plate and roll each fishcake in the oat bran to coat evenly on all sides.
Oven bake fishcakes for 20-25 minutes turning halfway.
Ensure they are thoroughly cooked before serving.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.