Scottish Finnan Haddie Fishcakes

Finnan Haddie is simply smoked haddock cured in the traditional Scottish manner first introduced in Findon, a fishing village in Aberdeen. Using smoked haddock gives these fishcakes extra oomph but you can use cod or whiting if you prefer.

Makes 8 fish cakes

12 oz smoked haddock
1 lb mashed potato
4 spring onions or small shallots
1 tbsp fresh parsley
4 tbsp milk
1 egg
6 tbsp dried breadcrumbs

Preheat the oven to 190ºC (375ºF, Gas Mark 5)
Simmer the fish in a little water for six or seven minutes, until the flesh looks opaque and flakes easily.
Remove skin, carefully debone and flake the fish with a fork.
In a large bowl, mix the mashed potato, chopped spring onions, milk, parsley and flaked fish.
Season with salt and pepper.
Mould the potato and fish mixture into eight equally sized patties.
Beat the egg with two tbsps of water and pour into a shallow dish.
Have the breadcrumbs spread out on a separate shallow dish.
First dip the fish patties in the egg and then in the breadcrumbs so they are completely covered.
Place on a non-stick baking sheet for 20 minutes until the fish cakes are golden.

Serve with a green salad or spinach a’ la crème.