SMOKED
HADDOCK & SWEETCORN FISHCAKE
Fillet of Smoked Haddock ( about 6 0z)
1lb potatoes, peeled, boiled and and mashed
2-3 oz sweetcorn - canned or frozen
2 tablespoons parsley, chopped
1 medium eggs, beaten
1 dessertspoon natural yogurt
1 spring onion, finely chopped
salt and pepper
Polenta
Fillet of Smoked Haddock ( about 6 0z)
1lb potatoes, peeled, boiled and and mashed
2-3 oz sweetcorn - canned or frozen
2 tablespoons parsley, chopped
1 medium eggs, beaten
1 dessertspoon natural yogurt
1 spring onion, finely chopped
salt and pepper
Polenta
Poach the
smoked haddock and break into flakes.
Mix together the fish, potato, parsley, seasoning and onion. For best results chill for 20mins.
Shape into 8 fishcakes.
Dip in beaten egg then polenta.
Spray baking tray with Fry light and bake in a hot oven for about 20 minutes.
Mix together the fish, potato, parsley, seasoning and onion. For best results chill for 20mins.
Shape into 8 fishcakes.
Dip in beaten egg then polenta.
Spray baking tray with Fry light and bake in a hot oven for about 20 minutes.
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