This tasty fishcake is made with naturally smoked haddock and spring onions. The flavours are enhanced with the addition of Swiss gruyere cheese & Italian parmesan cheese. It's then seasoned with ground black pepper and finished off in a light crispy batter. Serve with a crispy a side salad & balsamic vinegar.
A tasty fishcake made with naturally smoked haddock and spring onions
Pre-heat your oven to 200c. Place the fishcakes on a baking tray and bake in the centre of the oven for 2o minutes. If you defrost the fishcakes first reduce cooking times by 5 minutes. Ensure the fishcakes are hot in the centre before serving.