Smoked Haddock Fishcakes (Melissa Tan)
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- Olive August 2010 - Smoked haddock fishcakes
To Cook
- 300g smoked haddock
- Milk / stock
- 500g potatoes, peeled
- 2 tbs milk
- Knob of butter
- 4 spring onions, chopped
- Parsley, chopped
- Flour
- Egg
- Breadcrumbs
- Preheat oven to 190C.
- Pour boiling milk / stock over the haddock and leave for 10 minutes. Drain.
- Boil the potatoes and mash with milk, butter and spring onions.
- Flake the fish, then add the fish and parsley to the potato and season well.
- Form into 8 balls. Dip into flour, then egg, then breadcrumbs.
- Brush with oil and bake until cooked through.
Notes
- Can freeze before cooking in oven.