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A mix of smoked haddock and salmon, fluffy mashed potatoes and crispy breadcrumbs make for delicious fish cakes; and when served with Adam Gray's simple tomato mayonnaise, they are sure to keep the whole family happy.
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Shape the mixture into 10cm cylinders - approximately 120g each. The mix should make 12 fish cakes
7
Prepare 3 bowls for the coating. In the first, add the flour, salt and white pepper. In the second, lightly whisk the milk and eggs together. Add breadcrumbs to the third bowl
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
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Salmon and haddock fish cakes with tomato mayo
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