Herdy haddock fish cakes

Herdy haddock fish cakes

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Ingredients

600g smoked haddock
30ml chopped parsley
375ml milk
30ml chopped chives
500g potatoes
salt and pepper to taste
309g butter
oil for frying
1 egg (beaten)
breadcrumbs

Method

Remove skin from haddock and place in pan with milk.
Bring to the boil, then turn down the heat and gently poach until fish is cooked – about 12 minutes.
Cool and flake fish and remove any bones.
Boil potatoes, drain and mash with butter, combine the flaked fish with mashed potato, herbs, seasoning and enough egg to make a fairly soft mixture.
Shape the fish cakes and coat with dried breadcrumbs.
Heat a little oil in frying pan and fry the fish cakes until golden brown, turning once.
Serve hot or at room temperature.

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