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Smoked haddock fish cakes

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Recipe from Topfood
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2021-11-12-pcwh16-fish-cutlets-or-meatballs-from-cod-and-pike-perch-2021-08-27-17-55-54-utc
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Updated 18.04.2022
These herby fish cakes are coated in crunchy breadcrumbs for extra crispiness. This recipe can be served with anything or as a main course! Try to cook for the whole family, you do not need a lot of time and effort.

Ingredients
servings

  • Floury potatoes, peeled and cut into large chunks
    1 cups
  • Spring onions, chopped
    6 pcs.
  • Smoked haddock
    1,5 cups
  • Dijon mustard
    1 tsp.
  • Eggs
    2 pcs.
  • Dried breadcrumbs
    2 tbsp.
  • Butter
    for frying

Nutrition facts per 100 g

  • Calories

    854 kcal

  • Protein

    52 g

  • Fat

    40 g

  • Carbohydrates

    67 g

Method

  • Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.

    Smoked haddock fish cakes

  • Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.

    Smoked haddock fish cakes

  • Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.

    Smoked haddock fish cakes

  • Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.

  • Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.

    Smoked haddock fish cakes

  • Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side, or until they are golden all over and piping hot in the middle. Serve chilled. Bon Appetit!

Bon Appetit!

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