- 700g potatoes, diced
- 500g frozen smoked haddock, defrosted
- 100g frozen peas
- Pinch saffron (optional)
- 1 clove garlic, crushed
- 100g mayonnaise
- Oil for shallow frying
Boil the potatoes for 10 -12 minutes until tender. Drain and mash. Allow to cool.
Place the fish and peas in a large frying pan and cover with water. Bring to the boil and simmer for 5 minutes. Drain and allow to cool. Meanwhile, to make the aioli soak the saffron in 1tsp boiling water for 1 minute then add the garlic and mayonnaise and mix well.
Mix the potato, fish and peas together, season and mould into 8 fishcakes. Heat the oil and shallow fry in 2 batches for 3-4 minutes on each side until golden. Serve with salad and mayonnaise.