Today we are making our own fishcakes. Although these can be slightly dearer than some you will buy, you are responsible for what goes in i.e no preservatives; these become an extremely tasty and healthy meal. This recipe should make around 16 fishcakes so depending how you serve these they can be turned into 2 meals thus making them an affordable dish.

Fish Cakes

Serves four

• 8 medium to large Potatoes.
• 1pkt frozen Haddock.
• a good handful of  parsley, chopped.
• breadcrumbs for coating, homemade or bought. I always keep the bits of homemade bread which seem to be left specifically for making breadcrumbs.
• 2 eggs.
• 50g flour.
• salt and pepper to taste.

1. Peel your potatoes and cook half of them in salted water and mash once cooked. Set aside to cool.
2. Direct from frozen, place haddock in seasoned water and cook for 5mins, drain and set aside to cool then flake into pieces.
3. Grate the remaining uncooked potatoes.
4.  Once your potatoes and fish are cooled, in a large bowl, place your mashed potato, grated potato, flaked fish and parsley. Salt and pepper to taste and mix together.
5. Set up 3 dinner plates, one with flour, one with seasoned beaten egg and the last with breadcrumbs.
6. Taking around a golf ball size amount of potato mix fashion into pattie shapes see the above photo for guidance and repeat the process until all the potato mix is used.
7. Doing 2 or 3 at a time cover your patties in flour, egg and then breadcrumbs, (don’t forget the sides) set aside until all the patties have been assembled.
8. Shallow fry in oil over a medium heat for around 10-12 mins turning frequently to stop burning. Check they have cooked right through and serve.