© J Sainsbury plc 2020
Smoked haddock fishcakes with green beans
Smoked haddock fishcakes with green beans
These delicious fishcakes have bacon in them for extra flavour
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 400 g skinless smoked haddock
- 200 ml semi-skimmed milk
- 1 bay leaf
- 300 g maris piper potatoes, peeled and cut into 2cm chunks
- 100 g peas, fresh or frozen
- Zest of 1 lemon
- 2 tbsp parsley, finely chopped
- 2 rashers unsmoked reduced salt back bacon
- 20 g flour
- 1 medium egg, lightly beaten
- 75 g fresh breadcrumbs
- 2 tbsp olive oil by Sainsbury's
- 175 g green beans, trimmed
- 2 tbsp tartar sauce, to serve
Method
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1
Place the fish in a large, deep frying pan and pour in the milk. Add the bay leaf, bring to a boil, then reduce the heat and simmer gently for about 7 minutes until the fish is just cooked. Strain off the milk and set the fish to one side.
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2
Meanwhile, boil the potatoes in water for 15 minutes until tender, adding the peas for the final 3 minutes of cooking time. Drain well, then add them back into the pan and mash the potatoes and peas with a potato masher. Stir in the lemon zest and parsley.
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3
Fry the bacon over medium-high heat until crisp. Carefully flake the fish into large flakes. Add the fish and bacon to the mash. Leave until cool enough to handle, then form into 4 fish cakes.
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4
Dust each of them in the flour, then coat in egg, and finally cover in breadcrumbs.
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5
Heat the olive oil in a frying pan over medium-low heat, and cook the fishcakes for about 3-4 minutes per side until golden and crisp.
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6
While the fishcakes are cooking, boil the green beans for about 5 minutes, until tender. Drain well.
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7
Serve the fishcakes with the green beans and tartar sauce.
