MAKE MEAL PLANNING A DODDLE!
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Smoked haddock & chive fishcakes
■ Makes 12 ■ Prep 25 mins ■ Cook 40 mins FREEZABLE
1.2kg floury potatoes, peeled and cut into chunks
250g trimmed leeks, chopped
50g butter
600g smoked haddock
2 tbsp chopped chives flour, for dusting
2 eggs, beaten
150g dried breadcrumbs oil, for frying
1 Cook the potatoes in a pan of boiling 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 in a frying pan with seasoning until soft. Leave to cool.
3 Put the haddock on a microwavable plate, cover with cling film and microwave on high for 3 mins. Leave for 5 mins, then flake into big chunks, discarding any skin or bone.
Stir the leeks and chives into the potato bowl, then
