potato & pea fishcake

serves 4; hands-on time 30-35 min, plus cooling

600g floury potatoes, such as king edward or maris piper
Generous knob of butter
500g sustainable undyed smoked haddock fillets
Whole milk for poaching
125g frozen peas
Plain flour for dusting
Olive oil for shallow frying
Tartare sauce and salad leaves to serve (optional)

Peel and cut the potatoes into chunks. Cook in boiling salted water for 15-20 minutes until tender. Drain thoroughly, tip into a bowl, then mash with the butter until mostly smooth.

Meanwhile, put the haddock in a pan, cover with milk, then heat until gently steaming and
cook for 6-8 minutes. Drain, cool, then break into flakes using a fork (discard the skin).

Tip the peas into a heatproof bowl, pour over freshly boiled water from a kettle and leave for 2 minutes, then drain.

Stir the haddock and peas into the potato with some black pepper and a little salt. When cooled, shape into 8 fishcakes.

Put the flour on a plate and lightly dust the fishcakes in it. Heat the oil in a large frying pan over a medium-high heat, then fry the fishcakes for 3-4 minutes on each side until golden. Do this in batches, then keep warm in a low oven. Serve with tartare sauce and salad leaves, if you like.

per serving: 357kcals, 9.1g fat (2.3g saturated), 30.5g protein, 38.7g carbs (2.3g sugars), 2.5g salt, 6.5g fibre


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