Recipe by Jane Padwick.
This is a great way with smoked haddock – a meal in one! ?? Once the fishcakes are made, they can stay in the fridge for a day at least, until ready to eat. The salad gives the meal a fresh, light vibe. Yummy for a summer’s eve anytime?? .
4-6 fishcakes
INGREDIENTS
100g breadcrumbs
400g potato, peeled
450g smoked haddock
1 lemon, zested
Handful parsley, roughly chopped
2 tsp capers, chopped
1 tsp horseradish sauce
Pinch chilli flakes
1 egg, beaten
For the salad:
Leaves
1 cucumber
2 carrots
1 large red chilli, finely sliced
3 spring onions, sliced
3 tbsp white wine vinegar
1/2 tbsp caster sugar
Sprinkling black sesame seeds to garnish .
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METHOD
Toast the breadcrumbs in a dry frying pan until pale golden Set aside Cut the potatoes into small chunks and boil...