Smoky fish cakes with tomato salsa
Serves 4 as a main course or 8 as a starter
- 600g smoked haddock fillet
- 300g/10oz cooked potato mashed...
- ...with butter but no milk (a floury variety such as Maris Piper)
- 2 spring onions finely sliced
- juice of 1 lemon
- sea salt & freshly ground black pepper
- seasoned flour for coating
- butter and oil for frying
- For the Salsa:
- 6 ripe medium tomatoes diced
- 2 shallots finely chopped
- 1 garlic clove crushed
- 2 red chillies finely sliced (with seeds if you like a bit of a kick)
- 4tbs extra virgin olive oil
- juice of 1 lime
- 4tbs roughly chopped coriander leaves
- Pour boiling water into a frying pan, add the haddock fillets, cover and leave with the heat off for around 10 minutes or until cooked then drain and dry on kitchen towel.
- Repeat the process with the whiting using freshly boiled water and leave for just 5 minutes.
- Meanwhile make the salsa by mixing all the ingredients together and set aside so the flavours can combine.
- Flake the fish and mix with the mashed potatoes, spring onions, lemon juice and black pepper plus a small amount of salt to taste.
- Divide the mixture into eight and shape into fishcakes then dip each one into seasoned flour.
- Melt equal amounts of butter and olive oil in a frying pan and fry on a medium heat for 3-4 minutes each side or until golden then drain on kitchen paper and serve with the salsa.