Ingredients

• floury potatoes 1.2kg, peeled and cut into chunks
• trimmed leeks 250g, chopped
• butter 50g
• smoked haddock 600g
• chives 2 tbsp of finely chopped
• flour for dusting 
• eggs 2, beaten
• dried breadcrumbs 150g

Method

1. Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.

2. Cook the leeks in the butter with seasoning until really soft. Leave to cool.

3. Put the smoked haddock on a microwavable plate, cover with clingfilm and cook for 3 minutes, or cook in a little water in a covered pan, then drain well. Leave for 5 minutes, then flake into big chunks, discarding any skin or bone.

4. Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed. Form into 8 cakes and chill for 20 minutes.

5. Dust the cakes in flour, then dip them in the beaten egg and finally roll them in the breadcrumbs until covered.

6. Open-freeze the fishcakes on sheets of baking paper for 2 hours, then transfer to containers or bags and freeze until needed.

7. To cook, defrost the fishcakes completely, overnight, in the fridge. Heat a little oil in a pan, then fry for 4-5 minutes on each side until they are golden all over and piping hot in the middle.

Recipe by Olive Magazine