A good fishcake is a thing of joy and makes a useful stepping stone to move wary eaters from fish fingers on to more adventurous fish dishes. I usually make mine with salmon or smoked haddock for their distinctive flavour. Adding mashed peas gives a wonderful colour – plus a familiar and welcome taste to most small palates.
- Cook the potatoes in plenty of boiling water for 15-18 minutes until tender. Drain thoroughly, return to the pan and mash with half the butter and seasoning. Transfer to a large mixing bowl and leave to cool. While the potatoes are cooking, place the fish in a shallow pan, cover with cold water, bring to the boil and cook gently for 8-10 minutes
- until just cooked through – the flesh will be opaque. Drain off the liquid and flake the flesh. Stir gently into the potato.
- Cook the peas in boiling water for a minute, then drain and run under cold water to cool. Mash or process the peas to give a coarse purée. Stir it into the fish and potato mixture with the lemon juice. Check seasoning. Shape the mixture into 8 patties (or 16 mini ones). Place the flour in a shallow bowl and dip the fishcakes in it to coat lightly. Chill until needed.
- Heat the oil with the remaining butter in a shallow non-stick frying pan and fry the fishcakes for 6-8 minutes until golden, turning once. Drain on absorbent kitchen paper and serve with tomato ketchup.
Prepare 25 minutes
Cook 30 minutes
- 650g old potatoes, peeled and cut into small cubes
- 40g butter
- 500g smoked haddock or salmon fillet
- 230g frozen peas
- Juice of ½ lemon
- 2–3 tbsp seasoned flour
- 2 tbsp groundnut oil
- Salt and freshly
- ground black
These and more great recipesare featured in The Busy Mum's Cookbook by Mary Gwynn