Haddock Fishcakes

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We originally made these as a starter for the whole family and were inspired by a Mary Berry Christmas recipe.  They were such a hit that we have them as a regular supper now.  They are a bit fiddly to make, but you can make a whole batch and freeze them for a later date.  In fact, we think they maintain their shape better when they have been cooked from frozen (add 10-15 mins extra cooking time if cooking from frozen).

 

Ingredients: (makes approx 12)

450g potatoes (peeled and chopped)

450g fish (we use a mix of smoked and unsmoked haddock)

25g butter

3x tbsp fresh parsley/dill/coriander (chopped and optional)

2 X heaped tbsp mayonnaise

GF breadcrumbs (from approx 4-5 slices of bread)

 

Method:

  1. Preheat oven 200 degrees C
  2. Put potatoes in a saucepan and cover with water, bring to the boil and then simmer for 15 mins or until tender.
  3. Meanwhile, season the fish and wrap in foil with the butter. Place in oven, on a baking tray, for 12-15 mins.
  4. Mash potatoes using juices from the cooked fish.
  5. Flake the fish with a fork, getting rid of any bones and skin.
  6. Add the fish to the mash potato and mix well.
  7. Then add the rest of the ingredients, season well and mix thoroughly.
  8. Divide the mixture into 12 round fish cakes and cover in breadcrumbs.
  9. Leave to cool and freeze at this point if not eating today.
  10. If eating today, turn the oven up to 220 degrees C.
  11. Place on a greased baking tray and cook in oven for 20-25 mins, until golden brown, turning them over gently after 15 mins.

These are delicious served with a tartare sauce, a slice a lemon and a crunchy salad.

Enjoy X

 

(Many thanks to Auntie Jodie for the photo of Alex’s supper X)

 

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