100g/½oz smoked haddock
50g/1¾oz breadcrumbs
large handful fresh dill
1 free-range egg
oil for frying
1 tomato, diced
½ tin sweetcorn
½ banana shallot, diced
1 lime, juice only
1 tbsp fresh coriander
Place the haddock, breadcrumbs, dill and egg in a food processor and blend to a rough texture. Remove the mixture and shape into patties.
Fry the patties in oil until cooked through and golden.
For the salsa, mix the tomato, sweetcorn, shallot, lime and coriander together.
Serve the haddock cakes with the sweetcorn salsa.
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