Kedgeree Bites

Serves 4 Calories: 681 Fat: 32g

Saturated fat: 3.5g Carbohydrates: 57g

✱ 900g (1lb 6oz) floury potatoes

✱ 250g (9oz) smoked haddock fillet

✱ 250g (9oz) haddock fillet ✱ 3tbsp mild curry paste ✱ Zest of 1 lemon, plus lemon wedges to serve ✱ 125g (4oz) peas, roughly chopped

✱ 2 eggs, hard-boiled, shelled and chopped

✱ 1 egg white, lightly beaten

✱ Few sprigs flat-leaf parsley, chopped

✱ 3tbsp sunflower oil

✱ 3tbsp plain flour

FOR THE DIP

✱ 6tbsp mayonnaise

✱ 1tbsp mango chutney ✱ Zest and juice of 1 lemon

Heat oven to 190°C 1

or Gas Mark 5. Prick the potatoes with a fork and microwave on full power for 20 mins or until cooked, turning once. Leave to cool.

Bring a large frying pan of 2

water to the boil, add the haddock and simmer gently for 5 mins, until the fish is cooked through. Drain and flake the fish away from the skin, discarding any bones.

Cut the potatoes in half 3

and scoop out the cooked flesh into a bowl. Mash lightly with a fork, then stir in the fish, curry paste, lemon zest, peas, boiled eggs, egg white and parsley until combined. Shape into small patties and chill until required.

Heat half the oil in a frying 4

pan, lightly coat the fishcakes in flour and cook half of them for about 1 min on each side, until golden. Transfer to a baking tray and cook the remaining fishcakes. Bake for 15 mins or until hot.

Mix together all the dip 5

ingredients and serve with the hot fishcakes.