Smoked haddock fishcakes

Fishcakes

I had some leftover mashed potato and some frozen smoked haddock so I made these fish cakes – enough for two:

  • 300ml mashed potato
  • 100g smoked haddock
  • Black pepper (to taste)
  • Lemon juice (a good squeeze)
  • Plain flour
  • Oil (for frying)

Cook the fish according to the instructions – I allowed mine to defrost and then microwaved it on high for a minute. Allow the fish to cool and remove the skin, before kneading it together the mashed potato, pepper and lemon juice. Divide the mixture into 4 equal pieces, and on a floured board, form into 4 cakes (I used a medium plain cookie cutter as a mould). Coat each cake with a thin layer of flour.

Heat a little oil in a large frying pan, and place each cake in the pan, over a gentle heat. Cook for about 5 minutes on each side, or until the cakes have browned and are thoroughly heated through. Add more oil as necessary.

I served mine with mayonnaise flavoured with a combination of sweet chilli sauce and hot chilli sauce, and some rocket.

 

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One thought on “Smoked haddock fishcakes

  1. Pingback: Tartare sauce | cookingacontinuum

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