These super haddock fishcakes are high in protein and high in HDL, the “good” form of cholesterol, which can help decrease risk of heart attack.
400g potato, peeled and boiled until soft
20g organic butter
1 egg yolk
1/2 tsp sea salt
1/2 tsp black pepper
270g cooked smoked haddock
20g oat bran to roll the ﬁsh cakes in
Makes 4 ﬁshcakes
Preheat oven to 200˚C / 400˚F.
Line a tray with foil.
Place the peeled potatoes, butter and salt and pepper in a large bowl.
Add the egg yolk, salt and pepper and ﬁsh and stir thoroughly to combine.
Place the oat bran on a plate and roll each ﬁshcake in the oat bran to coat evenly on all sides.
Oven bake ﬁshcakes for 20-25 minutes turning halfway. Ensure they are thoroughly cooked before serving.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.