Haddock Mushy Pea Fishcakes

By Scott Marley

Serves 4 700g (1lb 9oz) floury potatoes, eg Maris Piper or King Edward, peeled and diced 400g (14oz) haddock fillet 300ml (10fl oz) milk 1 tbsp mint jelly 300g can of mushy peas 2 tbsp plain white flour, seasoned 1 egg, beaten 8-10 tbsp natural dried breadcrumbs sunflower oil, for frying 1 lemon 3 tbsp mayonnaise coarse sea salt and freshly ground black pepper For the chunky chips 3 large red potatoes, eg Desiree 1-2 tablespoons olive oil What to Do Preheat the oven to 220C/425F/Gas Mark 7. Cook the diced potatoes in a large pan of boiling water for 12-15 minutes, until tender. Cut the red skins into chunky chips and cook in a separate pan of boiling water for five minutes. Pour the olive oil into a shallow baking tray and place in the oven. Place the haddock in a saute pan and pour over the milk. Cover, bring to the boil and then remove from the heat and set aside for five minutes or so, until cooked through. Drain the chunky chips in a colander, shaking them well to roughen up the edges a little. Remove the hot tray from the oven and tip in the chips, tossing to coat them in the hot oil. Sprinkle with salt and return to the oven for 15-20 minutes, until crisp and golden brown. Drain the diced potatoes well and return to the pan. Add the mint jelly and some salt and pepper and mash together. Remove the fish from the pan and drain it well, discarding the milk. Flake the fish into the potatoes. Add the mushy peas and stir together. Shape the mixture into four firm, even-sized cakes. Dust the cakes lightly with seasoned flour. Put the beaten egg in a shallow bowl and spread out the breadcrumbs on a plate. Then dip the fishcakes into the beaten egg and then into the breadcrumbs. Heat a little sunflower oil in a frying pan and gently cook the fishcakes for two minutes on each side until crisp and golden. Drain on kitchen paper. The fishcakes may have to be cooked in two batches. Cut the lemon into wedges. Squeeze a little lemon juice into the mayonnaise. Divide the fishcakes and chips between two plates and serve each with a dollop of lemon mayo and a lemon wedge.

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