Parsley and Pea Haddock Fishcakes

Method

Make it happen

1. 01

   Boil potatoes in salted water for 12–15 minutes until soft, drain and mash without adding milk.

2. 02

   Poach the haddock gently in barely simmering water for 6–10 minutes depending on thickness, until opaque and fully cooked. Drain, check carefully for bones and flake.

3. 03

   Mix the flaked fish, cooled mash, spring onion, egg, flour, cooked peas and parsley and seasoning. Shape eight firm fishcakes, adding a little more flour if very soft.

4. 04

   Heat oil over medium heat and fry fishcakes for 4–5 minutes per side until crisp, golden and steaming hot throughout.

5. 05

   Serve two fishcakes per person with lemon wedges.