FOOD

SMOKED HADDOCK, LANCASHIRE CHEESE AND SPRING ONION FISHCAKE A THRIFTY recipe that can be made from scratch using fresh fish or equally any left over cooked fish and potato from a previous meal SERVES 4 Ingredients

Two Maris Piper Potatoes - peeled and boiled until soft

150g Smoked haddock fillet

Two tablespoons cream

One clove garlic - crushed

50g Lancashire cheese - crumbled

Four spring onions – finely chopped 25g plain flour One egg - lightly beaten

25g dried white breadcrumbs

Vegetable oil for frying To Serve Mixed salad leaves Diced tomato Chopped shallots METHOD: 1. Mash the potato through a ricer so there are no lumps. 2. Place the haddock on a small baking tray and pour over the cream and garlic. Roast in a hot oven for 3- 4 minutes until it starts to flake. Remove from oven and leave to cool. Once cool, flake all the fish. 3. Mix together the potato, flaked haddock, spring onions and cheese. Season to taste. 4. Form into four ‘cakes’ and then roll in the flour, egg and then the breadcrumbs. 5. Deep fry in some hot oil 180° C for two minutes until a light golden then place in a hot oven 180° C for 6 minutes. 6) Serve hot with some mixed leaves and a tomato and shallot salad if desired.