Makes 16

• 500g haddock fillets, cooked and flaked
• 500g potatoes, cooked, peeled, mashed
• 2 onions, grated and fried
• ¼ cup Dijon mustard
• 4 large sweet ’n tangy gherkins, chopped
• 2 tbsp dill, chopped
• 2 tbsp parsley, chopped
• zest of 2 lemons, juice of 1
• sea salt and black pepper
• 150g flour
• 2 eggs, beaten
• 2 cups cornflake crumbs
• ¼ cup butter, melted

To Serve

• a few sprigs of lemon thyme
• lemon wedges
• coleslaw

1 In a large bowl mix together flaked fish, mashed potato, fried onion, Dijon mustard, gherkins, herbs, lemon juice and zest. Season and shape mixture into patties.
2 Coat patties with flour, dip into egg and then cornflake crumbs and place on a lined baking sheet. Drizzle with melted butter and bake for 20 minutes or until golden brown, turning once.
3 Garnish fishcakes with lemon thyme and serve with coleslaw and lemon wedges.

Text and image: Fairlady