Smoked Haddock and Parsley Fishcakes is one of our favourite dishes and ideal to make if you have left-over fish and mashed potato.
175g (6 oz) cooked and flaked smoked haddock
1 lime, grated zest
Black pepper and salt
3 tbsp chopped parsley
½ green chilli, finely chopped
200g (7 oz) mashed potato
1 egg, beaten
Brown breadcrumbs, about 85g (3 oz)
3 tbsp olive oil
1. Place the cooked haddock, lime zest, seasoning, parsley, chilli and mashed potato into a bowl and mix together, taking care not to break up the fish too much. Shake some flour onto your hands and shape the mixture into four fishcakes.
2. Place the beaten egg onto a plate and put the breadcrumbs onto another plate. Take the fishcakes and dip both sides into the egg, then in the breadcrumbs to coat the exterior, repeat with the other three fishcakes. If you have time put to, chill in the refrigerator for 30 minutes.
3. Heat the oil in an AGA cast aluminium frying pan with a removable handle and gently fry the fishcakes on the simmering plate for 4–5 minutes, until browned, turn over and place the frying pan on the floor of the roasting oven, remove the handle, and cook for a further 4 minutes.
4. Drain the fishcakes on a piece of kitchen paper and serve with a watercress and orange salad.