Smoked haddock fishcakes

Ingredients

Instructions

1. Heat the oven to 180°C/gas 6. Boil the potatoes and eggs in salted water for
   10-12 minutes. Meanwhile put the fish, milk and butter in a pan, season, cover and simmer for
   4-5 minutes. Strain and reserve the liquid. Flake the fish.
2. Drain the potatoes and eggs. Shell the eggs and mash then with the potatoes. Add the liquid, season and stir in the fish and peas. Shape into 6 caked. Press into the breadcrumbs, coating evenly.
3. Pour the oil into a roasting tin. Heat for
   5 minutes in the oven. Add the fishcakes, coat in the oil and cook for
   25-30 minutes, turning halfway through. Serve with salad leaves.

Nutrition

BBC Good Food: Low-fat Feasts