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Healthy Haddock Fishcakes

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

Per fishcake: 222 calories 6g fat
21g carbs 21g protein

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. Mash well.

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.

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