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.