Smoked Haddock & Squash Fishcakes

Can be served hot or cold. Go well with chopped cucumber and peppers. Good for a low intensity or rest day due to low carbs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Brint to boil butternut squash over high heat, then simmer for 10mins. Drain well then mash

Step 2

Flake haddock and mix with mashed squash. Season with salt and pepper. Add spring onions, chilli and peas. Mix well and form eight patties.

Step 3

Chill patties in fridge for at least 30mins.

Step 4

Dust patties with flour. Heat oil in pan and fry over medium heat for 5mins or until golden brown on both sides.

Step 5

Drain on paper towels and serve with salad