(serves 4)

  • 500 g haddock
  • 4 white bread slices
  • 1 egg
  • 30 ml parsley
  • juice of half a lemon
  • freshly ground black pepper to taste
  • 60 ml sunflower oil
  • 700 g baby jacket potatoes
  • 60 g butter
  • handful fresh basil (optional), chopped
  • salt to taste

Steam the haddock until done. Allow to cool slightly. Finely chop the white bread in your food processor. Flake the fish with a fork. Mix the fish, bread, egg, parsley and lemon juice in a mixing bowl. Season with black pepper – you don’t have to add salt, haddock is naturally salty. Shape into cakes. Heat the sunflower oil in a pan and fry the fish cakes on either side until golden brown. Boil the baby potatoes until soft. Mash them with a fork and add the butter. Mix well and add the basil if you like. Season with salt and black pepper. Serve with the fishcakes.