Smoked Fish Cakes

  • 24 Feb - 02 Mar, 2018
  • Mag The Weekly
  • Cookery


· 750g potatoes, peeled and quartered

· 500g skinned smoked haddock

· 50g butter, melted

· Coriander, finely chopped

· 2 eggs, beaten

· 3tbsp oil

· 200g breadcrumbs


Boil potatoes until soft, drain well and mash. Leave to cool. Steam the smoked haddock for eight to 10 minutes. Cool and flake, removing all the bones. Stir the haddock flakes into the mashed potatoes. Add melted butter and coriander to form into eight cakes. Chill for about 15 minutes. Dip each cake into the eggs, then the breadcrumbs and fry gently in hot oil for about three minutes on each side. Place on a baking tray and cook in the oven for 20 about minutes at 220OC, turning halfway through. Serve with a crisp salad.