Prep: 15 mins
Cooking: 12 mins
You will need:
35g salted butter
500g Maris Piper potatoes, peeled and mashed
I clove of garlic, chopped
handful of flat leaf parsley, chopped
80ml double cream
200g smoked Pilgrims Choice cheddar, grated
250g poached smoked haddock, flaked
35g capers, chopped
1 hard boiled egg, finely chopped
4 egg yolks
40g panko crumbs (type of breadcrumbs)
1. Mix all the ingredients, apart from the panko crumbs and 20g of the butter, together and shape into four cakes.
2. Coat the cakes in panko crumbs by pressing them down into the cakes.
3. Heat a frying pan, add a drizzle of olive oil and fry the cakes until golden brown. Then add the remaining butter to the pan and finish sealing the cakes for a few minutes. Keep the cakes moving otherwise they will stick.
4. To serve, remove the fish cakes from the pan and drain on kitchen towel, then serve with tartar sauce and a side salad of watercress.