Theo Michaels served up tasty smoked haddock fish cakes on Steph’s Packed Lunch.
The ingredients are: 250g peeled potatoes (maris piper/fluffy variety), cut into cubes, 15g parmesan cheese, grated, 2 rashers smoked pancetta (or bacon), chopped, 3 spring onions, finely sliced, 1 clove garlic, chopped, 1 tsp red chili, chopped, 250g smoked haddock, skinned and chopped into 1inch chunks, 1 knob butter and Small handful tarragon, chopped.
For the breadcrumbs: 1 cup flour – in bowl 1, 1 egg – whisked in bowl 2 and 200g panko breadcrumbs – in bowl 3.
1 cup vegetable oil + pre-heated oven 180FAN / 200c.
To serve: Lemon wedges and Chipotle mayo (1 tsp chipotle paste mixed with 250ml mayo).
See recipes by Theo in his book titled: Canned: Quick and easy recipes that get the most out of tinned food available from Amazon now.