A very tasty dinner that does take a little bit longer to prepare but it is worth it. These are absolutely delicious! They are free on No Count and 3 points each if tracking.
Ingredients (makes 9):
- 600g potatoes (peeled and chopped weight)
- 4 fish fillets – I used 2 smoked haddock and 2 cod
- 2 leeks, finely chopped
- 2 slices Warburton’s brown medium sliced bread, blitzed into breadcrumbs (you can use any bread on the No Count list)
- a heaped tbsp Yeo Valley 0% crème fraiche
- the zest of a lemon
- 1 tbsp capers, chopped
- 2 tbsp parsley, finely chopped
- an egg, whisked
- 20g plain flour (5g per person is free)
- 1 or 2 tbsp olive oil
- Cook the potatoes then drain and mash them. Mix in the crème fraiche and season well. Leave to cool.
- Spray a frying pan with Frylight and cook the leeks for five minutes. Set to one side to cool.
- Cook the fish in boiling water for 7 – 8 minutes. Drain and leave to cool. When it is cool enough to handle, break it into large flakes and leave to cool completely.
- Combine the fish, leek and potato and add the parsley, lemon zest and capers. Season to taste.
- Shape the mixture into 8 fishcakes, put on a tray and cover. Leave in the fridge for at least half an hour.
- Prepare three bowls – one with the breadcrumbs, one with the egg, one with the flour.
- Coat each fishcake very lightly in flour, then in the egg, then in the breadcrumbs. Cover the fishcakes and rest in the fridge for a further 30 minutes.
- Heat the olive oil in a frying pan/wok and fry the fishcakes for about 4-5 minutes on each side. (You might need to do these in two batches, using 1 tbsp olive oil for each batch.)
- If you find the fishcakes look cooked on the outside but haven’t warmed all the way through, put them in the microwave for a minute or two.
Ready to be cooked: