We love the crunchiness that the cheese melts gives these fish cakes. It sounds odd but it really adds the finishing touch. If you prefer you can use breadcrumbs or plain crackers.
Boil and mash your potatoes.
Whilst your potatoes are boiling take the skin off the haddock by putting a sharp knife at the tail end of the fish and wiggle the tail whilst pulling the skin towards you.
Place in a microwave dish with just enough milk to lightly cover it. Cover the dish loosely with clingfilm and microwave for 3 minutes or until the fish is cooked.
Defrost the frozen peas and crush slightly.
Dice your onion and red pepper very finely and fry in a little butter and oil until soft but not browned.
Crush the whole box of Carrs cheese melts in a food processor and put into a bowl
Finely chop the dill and mix in with the mash, peas, onion and red pepper and add some salt and pepper to taste
Once the fish has cooled slightly flake it into the mash mixture ensuring any bones are taken out
Ensure the mixture is thoroughly mixed and shape into fishcakes.
Whisk an egg and dip the fishcakes individually into the egg mixture then into the crushed cheese melts.
Shallow fry lightly until browned.
Any type of fish can be used but is especially nice if you mix smoked haddock or cod with unsmoked fish. You can adjust the amount of fish/potato ratio to suit your family.
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