1 smoked haddock whole fillet, skin removed and diced
5 spring onion, finely chopped
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
Add the potatoes to a saucepan with boiling water and cook for 8-10 minutes, or until soft. Drain and set aside in a large mixing bowl.
Melt 1 tablespoon of Lucy Bee Coconut Oil in a pan, fry the red onion for a few minutes, until soft, then add the garlic and cook for another minute.
Stir the haddock into the onions and garlic and continue cooking for 5 minutes or until the fish is cooked through.
Scoop the fish mixture into bowl with the potatoes and add the spring onions and eggs. Mash together gently, with a potato masher, leaving the potato half crushed and add a pinch of Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns, to season.
Divide the mixture into 6 or 8 and flatten into fish cake shapes.
To cook, use the remaining Lucy Bee Coconut Oil and heat in a large frying pan. Add more Lucy Bee Coconut Oil, if needed. Gently fry each fish cake for approximately 6-8 minutes on each side, or until golden and crispy.
These are great served with a fried egg and a side salad.