British

Fishcakes

Name: Fishcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Cuisine: British
Ingredients: 150 g floury potatoes; 120 g smoked haddock fillet; 100 ml whole milk; 1 bay leaf; 10 g butter; 0.5 tsp Dijon mustard; 1 tbsp flat-leaf parsley; 0.25 lemon; 1 tbsp plain flour; 1 egg; 30 g dried breadcrumbs; 2 tsp sunflower oil; salt and black pepper

A proper British fishcake: floury mashed potato bound with flaked smoked haddock, parsley and mustard, crumbed and shallow-fried until golden and crisp. Two cakes for one, with a lemon wedge to cut the richness.

Lunch & dinner Pescatarian 25g+ protein

45 min20 prep · 25 cookEasy646 kcalper serving

Method

Put 150 g of peeled potato chunks into a small pan of cold salted water, bring to the boil and simmer for 15 minutes, until a knife slides through with no resistance. Drain well, return to the dry pan and set over low heat for 1 minute to steam off any moisture — wet mash makes a fishcake that collapses in the pan.
While the potato cooks, lay 120 g of smoked haddock in a small frying pan, pour over 100 ml of whole milk and tuck in the bay leaf. Bring barely to a simmer and poach gently for 4-5 minutes, until the flesh is opaque and parts into flakes. Lift the fish onto a plate with a slotted spoon, discard the milk and bay leaf, and flake the fish into large pieces, checking for bones and skin.
Mash the hot potato smooth with 10 g of butter, 0.5 tsp of Dijon mustard, 1 tbsp of chopped parsley and the zest of 0.25 lemon. Season with salt and plenty of black pepper, tasting as you go — the smoked fish is already salty.