Smoked Haddock Fishcakes with Garlic Mayo

Ingredients

• 700g potatoes, diced
• 500g frozen smoked haddock, defrosted
• 100g frozen peas
• Pinch saffron (optional)
• 1 clove garlic, crushed
• 100g mayonnaise
• Oil for shallow frying

Method

1. Boil the potatoes for 10 -12 minutes until tender.  Drain and mash.  Allow to cool.
2. 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.
3. Meanwhile, to make the aioli soak the saffron in 1tsp boiling water for 1 minute then add the garlic and mayonnaise and mix well.
4. 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.
5. Serve with salad and mayonnaise.

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