Leek and Smoked Haddock Fish Cakes
These fish cakes are a fast, easy and very delicious meal to make. With only a few fresh ingredients they're also a good choice for when you're short of time or just want to have something tasty with minimum fuss.
- 1 1/2 lb Maris Piper potatoes peeled and roughly diced
- 10 1/2 oz leeks trimmed and sliced
- 1 oz butter
- 10 1/2 oz smoked haddock fillet
- 3 tbsp fresh parsley chopped
- freshly ground black pepper
- 1 oz plain flour
- 1 large egg beaten
- 3 1/2 oz breadcrumbs made from 2-day-old white bread
- 3 tbsp sunflower oil
- Cook the potatoes in a pan of lightly salted water for about 12 to 15 minutes until tender. Drain thoroughly, then mash.
- Meanwhile, cook the sliced leeks in the butter in a frying pan over a low heat for 5 minutes. Slice the fish into small cubes, add to the leeks, cover the pan and cook for a further 5 minutes, until fish is cooked through and flakes easily. Fold into the mashed potato with the parsley and pepper, then allow to cool.
- Shape the mixture into 8 flat cakes. Dust with the flout dip in the beaten egg, then in the breadcrumbs to coat evenly
- Heat the sunflower oil in a frying pan and cook the fish cakes for 3 to 4 minutes each side, until golden and crispy. Drain on to kitchen paper and serve hot.
Calories: 516 kcal
Carbohydrates: 64 g
Protein: 22 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 96 mg
Sodium: 433 mg
Potassium: 1153 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 1776 IU
Vitamin C: 46 mg
Calcium: 131 mg
Iron: 5 mg