We originally made these as a starter for the whole family and were inspired by a Mary Berry Christmas recipe. They were such a hit that we have them as a regular supper now. They are a bit fiddly to make, but you can make a whole batch and freeze them for a later date. In fact, we think they maintain their shape better when they have been cooked from frozen (add 10-15 mins extra cooking time if cooking from frozen).
Ingredients: (makes approx 12)
450g potatoes (peeled and chopped)
450g fish (we use a mix of smoked and unsmoked haddock)
3x tbsp fresh parsley/dill/coriander (chopped and optional)
2 X heaped tbsp mayonnaise
GF breadcrumbs (from approx 4-5 slices of bread)
- Preheat oven 200 degrees C
- Put potatoes in a saucepan and cover with water, bring to the boil and then simmer for 15 mins or until tender.
- Meanwhile, season the fish and wrap in foil with the butter. Place in oven, on a baking tray, for 12-15 mins.
- Mash potatoes using juices from the cooked fish.
- Flake the fish with a fork, getting rid of any bones and skin.
- Add the fish to the mash potato and mix well.
- Then add the rest of the ingredients, season well and mix thoroughly.
- Divide the mixture into 12 round fish cakes and cover in breadcrumbs.
- Leave to cool and freeze at this point if not eating today.
- If eating today, turn the oven up to 220 degrees C.
- Place on a greased baking tray and cook in oven for 20-25 mins, until golden brown, turning them over gently after 15 mins.
These are delicious served with a tartare sauce, a slice a lemon and a crunchy salad.
(Many thanks to Auntie Jodie for the photo of Alex’s supper X)