SALMON & SMOKED HADDOCK FISH CAKES

INGREDIENTS

250g smoked haddock fillets
175g salmon fillets
300ml milk
1 clove
1 onion , halved
1 bay leaf
50g butter
250g mashed potatoes (boil and mash 350g/12oz potatoes)
splash of Worcestershire sauce
2 hard-boiled eggs , finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
plain flour , for coating
1 egg , beaten for dipping
fresh breadcrumb , for coating
oil or butter , for cooking
spicy tomato sauce, for dipping (optional)

COOKING DIRECTIONS

Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)

Finely chop the remaining ½ onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don't overmix. Chill for 1 hr for the flavours to meld and the mixture to firm.

Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.

Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.

NUTRITIOUS VALUE:

106 kcalories, protein 7g, carbohydrate 8g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.33 g