Cheesy, Smokey Fishcakes

Smoked haddock and cheddar provide the flavour in these crunchy fishcakes.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:10

Main Ingredients

main ingredients

3 old potatoes such as king edwards, peeled

2 fillets of smoked fish, like haddock, skin removed

a handful of cooked prawns

50 g cheddar, grated

1 tsp mayonnaise plus more to serve

100 g breadcrumbs


1Slightly over boil your potatoes until they begin to get fluffy about 20 minutes. Mash them well.

2Cook the haddock for three minutes in the microwave.

3Flake the fish and add with the prawns into the potato and season well.

4Add the cheese to the haddock mix. Then, stir in the mayonnaise to help the mixture come together.

5When the mixture has cooled, form it into 10 balls in the palm of your hand and flatten the out into fishcake shapes. Coat in breadcrumbs and pop in the fridge for an hour to chill.

6​You can shallow fry them a few at a time. It takes just a few minutes and they get lovely and crispy on the outside.​

Additional Notes

Serve with green veg and more mayo to dip.

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