Smoked Haddock Fish Cakes
Serve with a mixed green salad.
1 lb. smoked haddock fillets
4 spring onions, finely chopped
1 tsp mustard powder
4 tbsp light or fat free mayonnaise
2 tbsp plain flour
4 tbsp tartare sauce to serve
Toast 4 slices of light variety bread and then blitz in a food processor to make fine crumbs.
Boil potatoes for 15 minutes until tender.
Drain and mash.
Meanwhile, poach smoked haddock fillets in gently simmering water, skin-side-up, for 3 minutes.
Lift from the water and flake, discarding the skin.
Add the haddock to the mash with ¼ of the breadcrumbs, 4 spring onions, finely chopped, 1 tsp mustard powder and mayonnaise.
Season and stir to mix.
Shape into 8 round fish cakes, place on a plate, cover with wrap and chill for 1 hour.
Sprinkle the remaining breadcrumbs onto a plate.
Sprinkle 2 tbsp plain flour onto a separate plate and pour 1 egg, beaten, onto a third.
Dip the fishcakes into the flour, then the egg and then the breadcrumbs, coating both sides.
Bake at 350 for 35-40 minutes, turning once, until cooked through.