Thursday, 17 February 2011

Smoked Haddock Fish Cakes


500g smoked haddock
Milk for poaching the haddock
4 large potatoes
1/2 cup bread crumbs
1 egg beaten
1/2 cup freshly chopped parsley
2 Tbsp Worcester Sauce
1tsp lemon juice
1 tsp salt
White pepper to taste

Ingredients for Frying:
flour for coating
2 eggs beaten to use for the egg wash
1 cup bread crumbs to coat the fish cakes
Vegetable oil for frying


In a pan, poach the haddock in the milk. Allow the haddock to cool and then flake the fish.  Cook the potatoes until soft and mash them. In a large bowl add the flaked haddock, mashed potatoes and the rest the the ingredients.  Use your hands to mix all the ingredients together.  Don't overdo this, you don't want mush.  Shape the mixture into fishcakes.

Put the flour, beaten eggs and bread crumbs into 3 separate flat bowls. Coat the fishcakes with the flour then into the egg wash and then into the bread crumbs.  Fry in a pan with shallow oil until crisp and golden in colour. Squeeze some fresh lemon juice over the fishcakes - Enjoy!


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