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Starter, Main

Fish Cakes

These light smoked haddock fish cakes will be loved by the whole family and are super handy to have in the freezer when you're too busy to cook. Eat half now and freeze the rest.

Difficulty Medium
Time 60 mins
Serves 4
  • 400g Smoked Haddock

    200ml Milk

    350g Potato (preferably Roosters)

    100g parsley

    100g spring onions

    Salt and pepper

    50g Plain flour

    30ml Rapeseed oil

    1 jar of Baxters Cool Cucumber and Dill Relish

Cool Cucumber & Dill Relish
Cool Cucumber Dill Relish
View product

Heat the milk in a sauce pan and add the fish.

Poach gently for 6-8 mins or until just cooked.

Remove the fish from the milk and set aside to cool.

Peel the potatoes and cut into even sized pieces.

Cover with cold water and season.

Bring to the boil and gently simmer for 15 mins or until soft, then drain and allow to steam dry.

Mash the potatoes.

In a large bowl add the mashed potatoes then flake in the fish.

Add the chopped parsley, chopped spring onion and season.

Gently mix together being careful not to break up the fish too much.

Form into even sized cakes and place in the fridge for 30 minutes.

Heat a large frying pan and add the oil.

Pat the cakes with the flour and shake off any excess, this will stop them sticking and help give a golden crust.

Place the cakes in the pan and cook until golden on the bottom, try to avoid moving them too much as this will stop them crisping up.

Turn and cook on the other side until golden.

Serve hot with the relish and some mixed salad.

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