Smoked Haddock and Melting Cheddar Fishcakes Recipe

Ingredients

• 500ml (18fl oz) milk
• 1 bay leaf and 8 black peppercorns

1

• /

2

• onion, roughly chopped
• 500g (1lb 2oz) un-dyed smoked haddock
• 800g (1lb 12oz) potatoes, such as King Edward, whole and unpeeled
• 2tsp Dijon mustard
• 4 spring onions, finely chopped
• large handful of parsley, fine;y chopped
• 160g (5

1

• /

2

• oz) extra-mature Cheddar cheese, cut into 8 x 20g (

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• /

4

• oz) chunks
• 75g (3oz) plain flour
• 2 large free-range eggs, beaten
• 100g (4oz) breadcrumbs
• 3 or 4 tbsp sunflower oil

Method

1. Place the milk, bay leaf, peppercorns, onion and 200ml (7fl oz) water in a wide saucepan, bring to the boil, reduce to a simmer, add the haddock and cook for 8 minutes. Remove the fish; set aside to cool.

2. Bring the potatoes to the boil in salted water, reduce to a fast simmer and cook until tender. Drain; leave to cool slightly.

3. Heat the oven to 220C, 200C fan, 425F, gas 7. Peel the potatoes; mash the flesh with the mustard. Remove the skin from the haddock. Mix the mash with the fish, spring onions and parsley, and season.

4. Divide into 8 patties, Make a hole in each centre with your thumb, press in a chunk of Cheddar, close up and reshape.

5. Place the flour, egg, breadcrumbs into 3 bowls. Coat each pattie in the flour, dip in egg, then cover in breadcrumbs.

6. Fry the fishcakes in batches in the oil until goldn, place on a baking sheet lined with parchment and bake for 20 minutes. Serve with a green salad.