Simon Rimmer smoked haddock fishcakes with polenta and slaw recipe on Eat the Week with Iceland

Simon Rimmer served up smoked haddock fishcakes with polenta and slaw on Eat the Week with Iceland.

The ingredients are: 250g Potatoes (Cooked, Drained And Mashed), 125g Raw Potato (Grated And Squeezed), 350g Smoked Haddock (Cooked And Flaked), 1 Tsp Salt, 100g Flour, 2 Eggs (Beaten), 100g Polenta and Oil For Frying.

For the Slaw: 3 Carrots, 1 Red Onion, ½ Head Of Celeriac and 1 Head Pak Choi.

For the dressing: 75g Mayonnaise, 50ml Sour Cream, 15g Wasabi Paste, 1 Lime (Zest And Juice) and Handful Of Coriander (Chopped).


See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.