DOUBLE-SMOKED FISH CAKES

Double-smoked fish cakes image

Made with smoked fish and smoked cheddar, these healthy and sophisticated fishcakes are sure to become a family favourite

Provided by Thane Prince

Time 50m

Number Of Ingredients 8

Ingredients

500g floury potato , peeled and cut into chunks
350g smoked haddock
2 large or 4 small spring onions , finely sliced
50g smoked cheddar or mature cheddar, coarsely grated
1 tsp grated lemon zest and a good squeeze of lemon juice
1 egg , beaten
2-3 tbsp plain flour
2-3 tbsp olive oil , for frying

Steps:

Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes. When the potatoes are done, drain them well and mash.
Lift the fish from the water. When it's cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well. The mixture should be quite light and may be a little sticky. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed. (You can make them to this stage up to 24 hours ahead, or freeze them for up to a month.)
To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes. (If you've frozen them, fry from frozen for up to 10 minutes longer.)

Nutrition Facts : Calories 315 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.98 milligram of sodium