Cod, Fennel and Caper Fishcakes

These fishcakes are a doddle to make and you can make them from frozen fish and leftover mashed potato. They are also great for preparing in advance and freezing.

200g (7oz) cod, boned
200g (7oz) smoked haddock, boned
2 fresh bay leaves
500ml (17fl oz) whole milk
1 small fennel, diced
500g (1lb) cold mashed potato
2 tbsp capers, drained and rinsed
75g (3oz) plain flour, seasoned
2 medium eggs, beaten
100g (3½oz) panko breadcrumbs
2 tbsp olive oil

Put the fish and bay leaves in a pan. Cover with milk and bring to the boil. Simmer for 5 minutes, until the fish turns opaque. Remove the fish and leave to cool, then flake. Add the fennel to the milk and simmer for 5 minutes, until softened. Strain and discard the bay leaves.
Mix the fish, fennel, mashed potato and capers, season and divide into 8 patties. Roll in flour, then dip in egg and breadcrumbs. Put on a baking tray lined with nonstick baking paper. Chill for 20 minutes. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°. Drizzle the fishcakes with oil and bake for 10 minutes on each side, until golden.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating.