Recipe: Smoked Fishcakes
750g potatoes, peeled and quartered
500g skinned smoked haddock fillets
50g butter, melted
3 tbsp fresh parsley, finely chopped
2 eggs, beaten
200g dried breadcrumbs
3 tbsp olive oil
4 eggs, for poaching
1 Boil the potatoes until soft, about 20 minutes. Drain well and mash and then allow to cool.
2 Meanwhile, steam the smoked haddock for 8 to 10 minutes. Cool and flake.
3 Stir the smoked haddock flakes into the mashed potatoes. Add the melted butter and parsley and form into eight cakes on a well-floured work surface. Chill for 15 minutes.
4 Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side.
5 At the same time poach the eggs. Top the fishcakes with the eggs and serve with fries on the side if desired.