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.