Ingredients

Method

• 300–400 g leeks, trimmed and thinly sliced
• 2 T canola oil
• 1 T butter
• 500 g medium potatoes, peeled and thinly sliced
• 1 cup fish or vegetable stock
• 300 g smoked haddock
• sea salt and freshly ground black pepper, to taste
• 70-100 g rice flour
• sunflower oil, for frying
• lemon wedges or lemony mayonnaise, for serving
• watercress, to garnish (optional)

Method

Ingredients

1. Gently cook the leeks in the oil and butter until soft. Add the potatoes, then pour in the stock.

2. Simmer, covered, for 15 minutes, or until tender.

3. Rinse the haddock and place on top of the potatoes. Cover and cook for 5 minutes, then allow to cool.

4. Roughly mash the potatoes, leeks and haddock together. Season to taste. Shape into approximately 20 medium fish cakes.

5. Dust the fish cakes in the rice flour, then shallow-fry in medium-hot oil for a few minutes on each side until golden. Serve with the lemon, mayonnaise and watercress.

Find more haddock fish cakes recipes here.

Photographs: Toby Murphy

Production: Brita Du Plessis

Food Assistant: Thandiwe Mamacos