Calories
854 kcal
Protein
52 g
Fat
40 g
Carbohydrates
67 g
Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.
Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.
Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.
Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.
Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.
Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side, or until they are golden all over and piping hot in the middle. Serve chilled. Bon Appetit!
Bon Appetit!
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