Smoked Haddock Fishcakes Recipes
SMOKED HADDOCK FISH CAKES (FINNAN HADDIE AND POTATO CAKES)
Crispy fish cakes made with smoked haddock and mashed potatoes will be a family favorite in no time!
Provided by Christina Conte
Time 35m
Number Of Ingredients 10
Steps:
- Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish.
- Remove the fish and bring the milk to a boil.
- Add the haddock again, reduce the heat and simmer for 4 minutes.
- Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish. Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).
- Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.
- Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.
- Place on a cookie sheet and place in the fridge for about 15 minutes.
- Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly. Next, dip in the breadcrumbs and place on a tray or cookie sheet.
- Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
- When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 31 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 patties, Sodium 1637 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SMOKED HADDOCK FISHCAKES
Simple yet tasty - serve on a bed of Rocket and top with a Poached Egg or simply eat with Baked Beans - YUMMY!
Provided by markandsel
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cook the Potatos in Boiling, Salted water until tender.
- While the Potatos are boiling, put the haddock on a microwaveable plate with the Knob of Butter and cover with cling film. Microwave on high for 3 mins (850w). Adjust time for your microwave.
- Drain the Potatos, mash well and season
- Remove the skin from the fish and flake into the potato.
- Add sweetcorn and chopped parsley then mix together well.
- shape into pattys (approx 8) with floured hands and lightly dust with flour.
- In a non-stick frying pan, heat the oil and fry until golden.
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- Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
- Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
- Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.
- Meanwhile, spoon the mayo into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.
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- Steam the fish for 5 minutes or until the fish flakes easily with a fork (or cook in microwave on high 3-4 minutes).
- Peel the potatoes and cut into even size pieces. Cook in lightly salted boiling water for 15 minutes or until tender, drain and mash well.
- Add the sweetcorn and chives (if you use them) and beat with a wooden spoon until well combined.
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