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Haddock Fishcakes
- Serves
4
- Difficulty
Medium
By Kirsty Scobie and Fenella Renwick
Published 2020
Fishcakes can often be a little bit bland and tasteless: you don’t want to overpower your fish, but you also don’t want to feel like you’re just eating fish and potatoes! Add some smoked fish if you want a stronger flavour but if you want to keep it light and fresh then don’t be shy with your lemon, herbs and seasoning.
Ingredients
400 g 500 g 500
Method
Chop your potatoes into large chunks and put into a pan with enough cold water to cover them. Add two pinches of salt, bring to the boil and then simmer until soft. Drain and let them steam dry.
While your potatoes are cooking, place your fish into a large pan or frying pan, cover with milk and add your bay leaves and some black pepper. Simmer your fish very gently until it flakes apart
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