Fish Cakes

These fish cakes are quite easy to make and use parsley and chives to add a subtle flavour.

If you have leftovers of potato and/or fish. In fact, it's worth cooking extra potato to use next day in these fishcakes.

Also, something you might consider is doing an extra fillet of fish, flaking it and freezing it in preparation.

When you work, it's hard to cater for the family, but if you plan meals, then you can add an extra fillet of fish or cook double the amount of potatoes.

Put the extra bits in the freezer and then you just get the bits out you need to defrost.

Here's the recipe - it's simple but tasty - the mix of fresh and smoked haddock give it a lovely taste.

You won't need to add any other seasoning apart from the herbs.

Fishcakes
1lb (450g) potatoes
8 oz (225g) haddock fillet
8 oz (225g) smoked haddock fillet
milk to cook the fish
1 oz (25g) butter
2 tbspns chopped parsley
2 tbspns chopped chives
flour
1 egg - beaten with 1 tbspn milk
4 oz (120g) fresh white breadcrumbs
Oil and butter mix for frying

Boil the peeled and cubed potatoes for around 20 minutes until they're soft.

Cover the haddock with milk.

Bring to the boil and simmer for just 1 minute.

Remove and set aside - flake and remove the skin and bone.

Put the smoked haddock into the milk and simmer for around 2 minutes.

Flake and remove the skin and bone.

Drain the potatoes when they're cooked.

Use the butter and some of the milk from the cooked fish to mash the potatoes.

They need to be quite smooth.

Mix in the herbs, then fold in the flaked fish.

Divide the mixture into 8.

Roll into a ball and then flatten each one to make a disc.

Chill in the fridge for around 30 minutes.

Dip the fishcakes into first the flour, then the beaten egg and then the breadcrumbs.

Make sure each cake is covered in breadcrumbs.

Heat a tablespoon of oil and some butter until it's foaming.

You'll need to cook the fish cakes in batches of 4 probably.

Fry about 3 minutes either side, then turn again and fry around 2 minutes again until they're heated through and crusty and golden.

Serve with some bread and butter.

This recipe may seem a little fussy, but it's well worth it - you'll never buy another frozen fish cake again if you can be bothered to make them yourself.

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