Smoked Haddock, Cheese & Spring Onion Croquette

Preparation:

1. Peel and cut the potatoes into large chunks
2. Peel and finely dice the onions
3. Defrost the haddock
4. Peel and finely shred the cabbage
5. Grate the cheddar
6. Wash & chop parsley
7. Finely chop the spring onions

Method:

1. Poach the smoked haddock until cooked in a little milk.
2. Melt the butter and fry the onions until golden, set aside to cool
3. Boil the potatoes until still firm to the touch, drain and allow to steam dry. When cool enough coarsely grate
4. In boiling salted water cook the savoy cabbage and chill. Remove as much moisture as possible.
5. Mix all ingredients together
6. Roll into sausage shape using parchment and allow to chill
7. Cut into croquettes and pane
8. Deep fry at 170oC until golden and core temp is achieved - serve as shown with a dip of your choice