Smoked Haddock Fishcakes

Home-made fish cakes really are worth every minute spent making them.  For a change, try adding a few chopped cooked prawns to the basic mixture.

Makes :   10
Prep time :  30 minutes plus chilling
Cook time :  30 minutes

Ingredients:
450g (1 lb) floury potatoes
25g (1oz) butter
Salt and pepper
700g (1 1/2lb) smoked haddock fillet, skinned
100ml (4 fl oz) milk
125g (4oz) sweetcorn
Grated rind of 1 lemon
2 tblsp (30ml) each chopped fresh chives and parsley
Salt and pepper
50g (2oz) plain flour
2 eggs
125g (4oz) fine fresh white breadcrumbs
1 tblsp (15ml) sunflower oil

Step One : Cook the potatoes in boiling salted water until tender, drain well.  Mash with the butter and season with salt and pepper.

Step Two : Meanwhile, poach the haddock fillet in the milk for about 10 minutes or until it begins to flake.  Drain and break up fillet into large pieces.

Step Three : Add the cooked fish, sweetcorn, grated lemon rind, chives, parsley, salt and pepper to the mashed potatoes.  Leave to cool.

Step Four : Shape the mixture into tend equal sized rounds.  Season the flour.  Dip each round into the seasoned flour, then the beaten egg, followed by the fresh white breadcrumbs to coat.  Chill until ready to cook.

Step Five : Heat the oil in a non-stick frying pan and cook the fishcakes for about 3-4 minutes each side or until they are golden brown.  Keep warm in a low oven if cooking in batches.