Recipe of the week: Smoked haddock and sweetcorn chowder fishcakes

All the ingredients of a smoked haddock and sweetcorn chowder but in fishcake form – YUM!

My secret for making perfect fishcakes is to bake or microwave the potatoes whole, cool, scoop out the flesh and mash.

Don’t forget to bake the potato skins to serve with them. Extra, crispy yum!

 

Leave a Reply

Your e-mail address will not be published. Required fields are marked *