|500 g||haddock — fillets, cooked and flaked|
|500 g||potatoes — boiled, peeled and mashed|
|2||onion — grated and fried|
|1/4 cup||Dijon mustard|
|4||gherkins — large, sweet and tangy|
|2 Tbs||fresh dill — chopped|
|2 Tbs||fresh parsley — chopped|
|lemon — zest and juice|
|sea salt and freshly ground black pepper|
|2||eggs — beaten|
|2 cup||cornflakes — crumbs|
|1/4 cup||butter — melted|
|fresh lemon thyme|
|lemon — cut into wedges|
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.
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.
Garnish fishcakes with lemon thyme and serve with coleslaw and lemon wedges.
Text and image: Fairlady