- Freezable
- High-protein
Ingredients
Serves: 2
- 200g potatoes, peeled and quartered
- 200g boneless smoked haddock fillets
- 200ml milk
- 1 tbsp butter
- 1 lemon, zested and halved
- 1 egg yolk
- 2 tbsp chopped chives
- 1 tsp wholegrain mustard
- 80g peas, defrosted
- 1 tbsp flour
- 3-4 tbsp extra virgin olive oil
- 100ml plain natural or Greek yoghurt
- ½ tsp mustard
- 2 tbsp fresh mint, finely sliced
Method
Step 1
Put a large pot of water to boil over high heat. Boil the potatoes for 15mins, or until very tender.
Step 2
Place the haddock fillets in a saucepan with the milk. Don’t worry if your fillets have the skin on, it will come off easily later. Add enough water so the milk covers the fish.
Step 3
Bring the milk mixture to a boil, then reduce the heat and simmer for 8mins, until the fish is cooked. Turn off and set aside.
Step 4
Once the potatoes are cooked, drain and mash with the butter, plus 2 tbsp of the milk mixture from the fish.
Step 5
Drain the fish and gently scrape off the skin with a fork.
Step 6
Flake the fish into the mashed potatoes.
Step 7
Add the lemon zest, egg yolk, chives, mustard, and peas. Season with salt and pepper, and gently mix.
Step 8
Dust a baking tray with the flour, or use baking paper to line the tray.
Step 9
Roughly divide the mixture into 4. Then press 1 at a time gently between your palms to form large discs. Place on the tray and repeat.
Step 10
Place the tray in the fridge and chill for 30mins.
Step 11
Meanwhile, mix the yoghurt, lemon, mustard, and mint into a small bowl.
Step 12
Once the fish cakes are cooled, add 1-2 tbsp of oil in a frying pan, over medium heat.
Step 13
Place 2 fish cakes in the pan at a time and cook for 3-4mins each side, until golden brown.
Step 14
Serve with salad, sauce, and a lemon wedge.
