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Smoked Haddock, Spring onion & prawns fishcake

By Marcin Juszczak, an Lanntair

Marcin Juszczak, an Lanntair
450g smoked haddock fillet
450g Maris Piper potatoes
50g. butter
100 cooked prawns (remove all excess liquid)
2 eggs
1 bunch spring onions
flour, for shaping
100g white breadcrumbs
vegetable or sunflower oil, for shallow frying
salt, pepper
lemon wedges and sweet chilli sauce to serve (option)
  1. Peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 15-20 min. or until tender, but not broken up. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
  2. Put smoked haddock on saucepan and simmer in water for 5min, drain well in colander and leave on side. When cools down brake by hands in small pieces
  3. Chop spring onions, melt butter on pan and gently fried them for 5 min them add cooked prawns and continue for another 2 minutes.
  4. Mix potatoes, smoked haddock and spring onion & prawns mixture add salt and pepper for your taste and leave in fridge for 1 hour. Carefully shape mixture into round cakes, about 2.5cm thick
  5. You will need three containers or soup bowls: first – flour, second – beaten eggs, third – breadcrumbs.
  6. Put the cakes first to flour, then eggs and last breadcrumbs.
  7. Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden.