Smoked haddock fishcakes
6
Points®
Total time: 2 hr 10 min • Prep: 1 hr 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
These homemade fishcakes will impress guests and served with a simple green salad and serving of tartare sauce makes a tasty meal.
Ingredients
Calorie Controlled White Bread
4 slice(s)
Potatoes, Raw
550 g
Haddock, raw
350 g
Spring Onions
4 medium
Mustard Powder
1 teaspoon(s), level
Reduced Fat Mayonnaise
4 tablespoon(s)
Plain White Flour
2 tablespoon(s), level
Egg, whole, raw
1 medium, raw
Salad leaves
4 portion(s)
Colman's Tartare Sauce
4 tablespoon(s)
Instructions
1
Toast the WW White Danish Bread and then blitz in a food processor to make fine crumbs. Set aside.
2
Boil potatoes for 15 minutes, until tender. Drain and mash.
3
Meanwhile, poach smoked haddock fillets in gently simmering water, skin-side-up, for 3 minutes. Lift from the water and flake, discarding the skin.
4
Add the haddock to the mash with ¼ of the breadcrumbs, spring onions, mustard powder and mayonnaise. Season and stir to mix.
5
Shape into 8 round fish cakes, place on a plate, cover with clingfilm and chill for 1 hour.
6
Sprinkle the remaining breadcrumbs onto a plate.
7
Sprinkle 2 tbsp plain flour onto a separate plate and pour egg onto a third.
8
Dip the fishcakes into the flour, then the egg and then the breadcrumbs, coating both sides.
9
Bake at Gas Mark 4/180°C/fan oven 160°C for 35-40 minutes, turning once, until cooked through.
10
Serve with salad and 1 tbsp tartare sauce each.
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