Fish is a firm favourite in this house. This is the first time I’ve made Fishcakes from scratch (I’ve tended to buy them ready made in the past) but it was pretty easy to do and allowed me to sneak some extra veg inside them that wouldn’t usually be there!! Toddler and baby both wolfed these down and my husband and I both thoroughly enjoyed them too- happy eater all round!
2 large smoked haddock fillets (around 200g)
Smoked salmon (around 100g)
4 Spring onions
One large clove of garlic
One bay leaf
3-4 handfuls of baby spinach
2-3 slices of bread
Peel and chop the potatoes- put them in a pan of cold water. Bring to the boil and simmer until soft.
Meanwhile put the fish fillets into a large pan with the bay leaf. Cover with cold water and put the lid on. Bring to the boil then take the pan off the heat and leave for 5mins with the lid still on
Meanwhile- slice the Spring onions, finely chop the garlic, finely grate the lemon peel and tear the smoked salmon into 1-2 inch pieces
Put the garlic, lemon, salmon and Spring onions in a large bowl with 3-4 handfuls of baby spinach
Use a fork to flake the haddock and remove the skin
Drain the potatoes then put them back on the heat for a minute to get rid of some moisture
Mash the potatoes (no milk or butter)
Add to the bowl and mix everything together with a wooden spoon
Make a ball of the mixture and pay down into the right shape
Dip into egg (that’s been beaten with a fork first)
Pop on to a lightly oiled baking tray
Sprinkle a little paprika on top then put into the fridge to firm up (for anywhere up to 24hrs) I left mine in the fridge for an hour or so.
To cook- put in a preheated oven at 200 degrees for 20mins
Serve with salad or veg and a slice of the lemon to squeeze on top!