- 600g floury potatoes (eg king edward or maris piper), peeled and cut into chunks
- 500g undyed smoked haddock fillets
- 200g frozen peas
- 2tbsp plain flour
- 2tsp sunflower oil
- 120g bag salad leaves, to serve
- For the tartare sauce
- 150g 2% fat Greek yogurt
- 2tsp capers, chopped
- 2tbsp chopped fresh parsley
- Zest and juice ½ lemon
- 4 cornichons, chopped
- Steam the potatoes for 15–20 min until tender. Drain thoroughly, tip into a large bowl, then mash until smooth.
- Meanwhile, put the haddock in a pan and cover with boiling water. Bring to the boil, cook for 1 min, then turn off the heat. Leave the fish in the pan for 5 min, then drain. Discard the skin, flake the fish and add to the mashed potatoes.
- Tip the peas into a heatproof bowl and cover with freshly boiled water from the kettle. Leave for 2 min, then drain and add to the potato bowl. Mix well, season with freshly ground black pepper and shape into 8 fishcakes. Put the flour on a plate and use to lightly dust the fishcakes.
- Heat the oil in 2 large non-stick frying pans over a medium-high heat, then fry the fishcakes for 3–4 min on each side until golden (or use 1 pan and cook in batches).
- Mix all the tartare sauce ingredients together, then serve with the fishcakes and salad leaves.
TIP If you want to get ahead, make the fishcakes to the end of step 3, then wrap in clingfilm and freeze for up to 3 months. Thaw fully before continuing from step 4.
TRY THESE FLAVOUR SWAPS NEXT TIME...
Spicy Use unsmoked white fish, such as coley or cod, instead of haddock. Replace the peas with 1 medium chopped red pepper and add 2tbsp hot curry powder to the fish and potato mixture in step 3.
Scandinavian Replace the haddock with salmon fillets, and add 2tbsp chopped fresh dill to the fish and potato mixture in step 3.