BAKED POTATO FISHCAKES

You could use tinned fish or a combination of tinned and fresh, but
I like making these with fresh white fish fillets that have just been
broken up a bit and stirred into the potato, rather than thoroughly
mashed and mixed in completely.
One small-to-medium piece of fish is enough for two very large
baking potatoes, making four halves. (Mix the potato with a readymade
soft cream cheese with herbs and garlic instead of making
garlic butter if you prefer.)
2 very large baking potatoes
1 white fish fillet
1 oz (25 g) grated Cheddar
1 tbsp butter
2 cloves of garlic
2 tsp chives or parsley
Salt & pepper
Method
1. Wash the potatoes and prick several times with a sharp knife
before putting in the microwave on full power for 10 minutes
then wrapping in foil and baking in the oven, Gas Mark 5
(190ºC) for about half an hour.
2. Meanwhile, poach the fish in boiling water (or a combination
of water and milk) for 10–15 minutes.
3. Transfer the fish to a bowl, remove the skin and check for
bones, then flake the fish with a fork.
4. Mash the butter with a fork and mix with the crushed garlic
and herbs.
5. Once the potatoes are cooked and cool enough to handle, cut
them in half, scoop out the insides (but not so much that the
skins fall apart) and mash with the garlic butter and a very little
milk.
6. Combine the flaked fish with the mashed potato and season
with salt and pepper before piling the mixture back into the
potato skins and topping with grated cheese.
7. Bake in the hottest part of the oven for about 10 minutes, or
until the cheese is melted and golden and the potatoes are hot
right the way through.
Tips
Leftover rice gives a nice texture to some fishcake mixtures,
especially if mixed with finely chopped peppers, sweetcorn
and other bits and pieces.
Fishcakes hold their shape much better if they’re coated in
breadcrumbs, especially when frying or grilling, but I don’t
see the point of dipping in flour and beaten egg first when
all that does is waste time (and eggs) and make a mess.
(Whenever you’re frying anything that breadcrumbs will
stick to without any help, it makes sense to leave out the
flour and beaten eggs.)