Colcannon Haddock Fishcakes
- 450g (1lb) large potatoes, peeled and cut into chunks
- 100g (4oz) savoy cabbage, very finely shredded
- Melted butter
- 225g (8oz) smoked haddock fillets (undyed), skinned
- A squeeze of lemon juice
- 2 tbsp of low calorie mayonaise
- 1-2 tbsp grainy mustard
- 2 tbsp chopped fresh dill
- 50g (2oz) fresh breadcumbs
Preheat the oven to 220°rees;C (245°rees;F), Gas Mark 7. AGA: Roasting Oven.
Boil the potatoes in salted water for about 15 minutes or until they are nearly tender. Add the cabbage and continue cooking for a further three minutes until the potatoes are completely tender. Drain well and set aside.
Butter a large piece of foil, place on a baking sheet and arrange the fish on top. Season with pepper and lemon juice. Wrap the foil tightly around the fish and bake in the oven for 7-10 minutes until just cooked.
AGA: place in a tin on a grid shelf on the floor of the oven.
Remove the fillets from the foil and reserve the juices. Break the fish into large chunks in a mixing bowl, removing any bones. Set aside to cool.
Mash the potatoes and stir in the cabbage. Add the fish juices, mayonnaise, mustard, dill and a little salt and pepper and the flaked fish and mix lightly. Set aside until cool enough to handle.
Shape the mixture into 12 round cakes about 2.5cm (1 inch) deep: it is sticky, so do this with your hands. Pat the cakes all over in breadcrumbs. Lightly grease a baking sheet with butter and arrange the cakes on top. Brush the tops of the cakes with a little melted butter and sprinkle with a touch a paprika.
Bake as above for 7-8 minutes or until golden brown all over.
Serve hot with a herb salad.