Smoked Haddock, Spring Onion, and Pea Fishcakes with Brown Butter Greens

Ingredients

• smoked haddock350 g
• potatoes, peeled and diced500 g
• peas120 g
• spring onions, finely sliced3
• lemon zest1 tsp
• parsley, chopped2 tbsp
• plain flour60 g
• egg2
• panko breadcrumbs100 g
• butter40 g
• mixed greens250 g
• vegetable oilfor frying

Method

1. 1Poach the haddock gently in a shallow pan with a little water for 4 to 5 minutes, then flake it into large pieces.
2. 2Boil the potatoes until tender, drain well, and mash until smooth while still hot.
3. 3Fold the haddock, peas, spring onions, lemon zest, parsley, salt, and pepper into the mash, then chill the mixture for 15 minutes.
4. 4Shape into 8 fishcakes, then coat each one in flour, beaten egg, and breadcrumbs.
5. 5Pan-fry the fishcakes in a thin layer of oil over medium heat until crisp and golden on both sides.
6. 6In a separate pan, cook the greens with butter until just wilted, allowing the butter to turn nutty at the edges.
7. 7Serve the fishcakes on the greens with extra lemon if you like.

Tips

• Chilling the mixture helps the fishcakes hold together cleanly in the pan.
• Do not overwork the mash; a slightly rough texture makes a better crust.
• For an elegant finish, add a few drops of browned butter over the fishcakes just before serving.

Nutrition