Smoked Haddock Fishcakes
Smoked Haddock and mashed potatoes turn into fine and tasty fishcakes for an easy, nutritious meal
Equipment
- Electronic digital scales
- Heavy bottomed skillet or frying pan
Ingredients
- 400 grams [14 ounces] White floury potatoes such as Maris Piper OR Russet
- 250 grams [9 ounces] Smoked Haddock Fillet
- 1 ½ Tablespoon Whole Capers, chopped
- 1 medium Clove of Garlic, minced 3 - 4 grams
- 1¼ teaspoon Black onion seed black sesame seeds work as well
- 1 ¼ teaspoon Lemon zest extra for garnish
- Healthy splash of Tobasco to taste
- 25 grams Mixture of coriander* and parsley, fresh and minced - extra leaves for garnish *Cilantro in America OR pack a shy tablespoon if you don't have scales
- Salt and white pepper to taste
- 1 small egg, beaten
- 40 grams Flour [ 1 1/2 ounces]
- 100 grams Dried breadcrumbs [3 ½ ounces]
- A generous knob of butter
- 1 Tablespoon Coconut or Rapeseed Oil
Instructions
- Gather and weigh your ingredients.
- Peel the potatoes and cut into medium sized dice and place in a medium saucepan. Add cold water to cover, add a generous slug of salt and boil gently until soft, but not mushy. Drain and add back to the pan for a few minutes so the heat can dry off some of the extra moisture. In a large bowl, mash the potatoes so you have a bit of chunky texture and some smooth texture.
- Poach the fish gently for 4-5 minutes until the skin starts to fall off and the flesh goes a little bit flaky. Remove and flake the fish [ Note 1.] Add the flaked fish to the mash potatoes.
- Add to the bowl, the garlic, capers, black onion, zest, Tobasco, herbs, salt & pepper and mix through [I use my hands] Add just enough of the beaten egg to pull it all together and shape into cakes- this should make about 6 smaller cakes and 4 larger cakes.
- Put the remaining egg in a shallow bowl, and the flour and breadcrumbs in separate bowls or saucers.
- Dip each fishcake in the flour [give it a shake if it feels too much], then into beaten egg and lastly the breadcrumbs, until evenly coated. Wrap in clingfilm and chill for at least 30 minutes. [Note 2]
- Put the butter and oil in the skillet or frying pan on medium-high heat and, once it’s hot, gently add the fishcakes and cook for five minutes until golden and well crusted underneath. Carefully flip it over and repeat on the other side. If you are cooking these in batches, keep a foil tent over the cooked fishcakes whilst you are preparing the rest.
- Garnish with extra zest and coriander if using and serve straight away.
Notes
Note 1. I don't like to flake this too fine because I like the texture of the fishcake with larger, "chunkier" flakes
Note 2. Chill for a minimum of 30 minutes and a maximum of 24 hours. The cakes can be frozen at this point for up to one month. Defrost thoroughly and cook per the instructions.