Smoked haddock and pea fishcakes recipe
These giant fishcakes made with smoked haddock, mint and peas can be cooked straight from the freezer. A great recipe for the get-ahead cook
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Pot
- Colander
- Potato masher
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Dish
- Skillet
- Spatula
- Plate
- Paper towel
- Baking sheet
- Measuring cup
Ingredients
- 750g Maris Piper potatoes, peeled and chopped
- 2 x 240g packs smoked haddock fillets
- 1 x 30g pack mint, leaves chopped, stalks set aside
- 300ml milk
- 2 tbsp finely chopped chives
- zest and juice of 1 lemon
- 5 spring onions, sliced
- 150g frozen peas, defrosted
- 2 tbsp plain flour, plus 75g
- 2 large eggs, beaten separately
- 100g white breadcrumbs (or dried)
- 40g unsalted butter
- 2 tbsp sunflower oil
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