Light & Crunchy Fish Cakes - Ainsley Harriott
Light & Crunchy Fish Cakes from Ainsley Harriott—oven-baked, flavorful, and perfect for mid-week suppers. Double the recipe and freeze half for later!
Ingredients
- 450 g (1 Ib) floury potatoes, cubed
- 350 g (12 oz) smoked haddock
- 1 hard-boiled egg
- 2 tablespoons snipped chives or chopped fresh parsley
- 2 tablespoons plain flour, seasoned with salt and pepper
- 1 egg, beaten
- 100 g (4 oz) white breadcrumbs
- oil, for spraying
- salt and freshly ground black pepper
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