Crispy haddock fishcakes
Crispy haddock fishcakes
Servings
8
servingsPrep time
40
minutesCooking time
15
minutesIngredients
400 g haddock, poached
4 large potatoes, peeled and chopped
10 ml gherkins (pickled cucumbers), finely chopped
5 ml Dijon mustard
5 ml fresh chives, chopped
5 ml fresh parsley, chopped
125 ml mature cheddar, grated
a pinch of cayenne pepper
salt, to taste
30 ml milk
1 egg
breadcrumbs
oil, for shallow frying
To serve: creamy mayonnaise
Directions
- Boil the potatoes until soft and mash until fluffy. Mix in the rest of the ingredients, except the milk, egg and breadcrumbs. Mix well until thoroughly combined. If the mixture is very stiff, add a little bit of milk. Place in the fridge until completely cooled.
- Sprinkle a little bit of flour over your hands to keep the mixture from sticking to your hands. Form the mixture into eight fishcakes (make them bigger or smaller as you prefer). Whisk the egg and milk together. Dip the fishcakes into the egg, and then the breadcrumbs.
- Heat the oil in a large, heavy-based frying pan. Fry the fishcakes until golden and cooked through. Serve immediately with mayonnaise and garnish with fresh parsley.
