Smoked Haddock and Pea Fish Cakes

These fish cakes are light with lots of texture and flavour. They go well with a salad and are gluten and dairy free.

Ingredients (makes 12)

4 smoked haddock fillets

600g potatoes

2 leeks

2 gherkins

2 tbsp fresh chives

100g frozen peas

4 tbsp flour

2 eggs

1 1/2 gluten free bagels

1/2 tsp salt

1/2 pepper

1/4 tsp dried dill

1. Peel the potatoes and put on to boil. Cook the haddock in the oven for 15 mins at 180c.

2. Finely chop the leeks and gherkins.

3. Finely chop the chives.

4. Flake the haddock and add to the mash with the peas and gherkins.

5. Mash the potatoes. Stir in the leeks, dill, salt and pepper. Leave to cool.

6. Add the chives and mix thoroughly.

7. Use a blender to make the breadcrumbs.

8. Prepare the flour, whisked eggs and breadcrumbs.

9. Split the mash mixture into 12 even pieces.

10. Coat each fish cake in flour, egg and breadcrumbs. Place on a baking tray.

11. Cook in a 180c oven till crisp and golden.

12. Serve. Goes well on a bed of light salad with a squeeze of lemon, along with tartare sauce and horseradish dips.