SMOKED HADDOCK PARSLEY FISHCAKES

These are my absolute favourite fishcakes – all the best flavours and so easy to make. Undyed smoked haddock is off-white in colour, whereas dyed haddock is bright yellow and not so healthy.

Serves 8

● 500g (1lb 2oz) undyed smoked haddock, skin on

● A few knobs of butter

● 500g (1lb 2oz) potatoes, peeled and cubed

● ½ a small onion, finely chopped

● 2tbsp mayonnaise

● 1tbsp Dijon mustard

● 100g (3½oz) mature Cheddar, grated

● 2tbsp chopped parsley

● About 75g (2¾oz) panko breadcrumbs

● 1tbsp olive oil

Preheat the oven to 200°C/fan 180°C/gas 6. Lay the haddock skin-side up on a large piece of buttered foil. Fold the foil in half over the fish to enclose it and place on a baking sheet. Bake in the oven for about 15 minutes, or until the fish is just cooked. The haddock should flake easily and be lighter in colour. Leave to cool in the foil.

Meanwhile, place the potatoes and onion in a pan of boiling salted water and cook for about 15 minutes, until tender.

Drain well, return to the pan and mash until smooth. Leave to cool in a large mixing bowl.

Place the mayonnaise, mustard, cheese, parsley and

25g of the panko breadcrumbs into the bowl. Flake in the fish, discarding the skin, and add

1tbsp of the haddock cooking juices from the foil. Season well and gently mix with your hands until combined. Shape into 8 fishcakes.

Place the remaining breadcrumbs in a shallow dish and use to coat the fishcakes. Place them in the freezer for 15 minutes to firm up before cooking.

Heat a little oil and butter in a large frying pan over a medium heat. Add the fishcakes and fry for 3-4 minutes on each side, until golden and crisp.