Smoked Haddock and Cheddar Fishcakes
Smoked Haddock and Cheddar fishcakes spiked with prawns.

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Smoked Haddock and Cheddar Fishcakes

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Ingredients

Adjust Servings:
3 old potatoes, such as King Edwards, peeled
2 fillets strong, smoked white fish, like haddock
A handful cooked prawns, already cleaned and de-veined
1 tsp. mayonnaise, plus more to serve
50g strong cheddar cheese
100g breadcrumbs

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A great flavour combination.

Cuisine:

Ingredients

Directions

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If you’ve never made your own fishcakes before then you’re missing out.  It’s surprisingly easy to do and the best way to guarantee you use only the finest fish available.

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Steps

1
Done

Boil the potatoes in salted water for 20 minutes, then drain and mash.

2
Done

Cook the fish in the microwave for four minutes, until you can flake it. Add to the mashed potato.

3
Done

Chop the prawns into generous chunks; add to the potato mixture along with the mayonnaise and cheddar. Stir together to bind.

4
Done

When the mixture is cool, use your hand to shape into 10-12 balls the size of your palm, then push flat slightly to make a fishcake shape. Coat in the breadcrumbs and pop in the fridge for an hour to firm up. (You can skip the chilling and cook them straight away if you're pushed for time but try not to move them so much in the pan).

5
Done

Pour a little cooking oil into a large frying pan and shallow fry a few at a time until golden (4-5 minutes on each side).

6
Done

Serve with another dollop of mayonnaise and perhaps some green beans.

TfB

Owner/Author of The Food Brood

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