Smoked Haddock and Herb Fishcakes
Crisp fishcakes make a tasty starter, and are a good way to use up leftover mashed potato
Prep Time: prep 10 mins, plus cooling,
Cooking Time: cook 30 mins
Serves: makes 6 servings
- 10oz ( 300g) smoked haddock fillet (finnan haddie), skinned
- 1 cup mashed potatoes
- 2 scallions, white and green parts, minced
- 2 tbsp chopped parsley
- grated zest and juice of 1 / 2 lemon
- 1 / 2 tsp Dijon mustard
- salt and freshly ground black pepper
- 1 / 3 cup all-purpose flour
- 1 large egg, beaten
- 3 / 4 cup dried bread crumbs
- 1 / 2 cup vegetable oil
- Preheat the oven to 375°F (190°C). Place the smoked haddock in a baking dish with 3 tbsp water. Cover with aluminum foil. Bake for 15 minutes, until heated through. Uncover and let cool, then flake into pieces.
- Mix the flaked haddock, mashed potato, scallions, parsley, lemon zest and juice, and mustard together in a bowl. Season with salt and pepper.
- Divide the mixture into 12 cakes. Place the flour in a small dish, the beaten egg in another, and the bread crumbs in a third dish. Roll each fishcake in the flour, then dip into the egg, and coat with the bread crumbs.
- Heat the oil in a large frying pan over medium heat. In batches, add the cakes and cook about 5 minutes, turning once, until golden brown. Transfer to paper towels to drain. Serve hot.
- prep 10 mins, plus cooling; cook 30 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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