Submitted by: Sugar | Date Added: 23 Oct 2009
Listed in: Vegetables / Leeks

750 g potatoes, peeled and roughly diced
300 g leeks, trimmed and sliced
25 g butter
300 g smoked haddock fillet
3 tbsp fresh parsley, chopped
freshly ground black pepper
25 g plain flour
1 large egg, beaten
100 g breadcrumbs (made from 2-day-old white bread)
3 tbsp sunflower oil

Cook the potatoes in a pan of lightly salted water for about 12 to 15 minutes until tender. Drain thoroughly, then mash. Meanwhile, cook the sliced leeks in the butter in a frying pan over a low heat for 5 minutes. Slice the fish into small cubes, add to the leeks, cover the pan and cook for a further 5 minutes, until fish is cooked through and flakes easily. Fold into the mashed potato with the parsley and pepper, then allow to cool. Shape the mixture into 8 flat cakes. Dust with the flout dip in the beaten egg, then in the breadcrumbs to coat evenly. Heat the sunflower oil in a frying pan and cook the fish cakes for 3 to 4 minutes each side, until golden and crispy. Drain on to kitchen paper and serve hot.

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