Fish Cake Recipe
Smoked Haddock Fish Cakes Boil the potatoes in water for about 20 minutes (you could use leftovers)until soft. Meanwhile poach the smoked haddock poach in the milk and butter with a twist of black pepper - about 5 minutes, until it flakes. Separate the fish from the skin and bones. Break it into pieces. Use as much of the milk and butter mixture as you need to mash the potatoes until smooth - don't make them too 'sloppy'. Mix in the smoked haddock. Add the parsley and taste the mixture - season if necessary, but it probably won't be. Beat the egg and add to the mixture. Divide into 8 and shape the mix into balls then flatten them. Coat in seasoned flour and leave to firm up in the fridge for about 30 minutes. At this point, you can either fry them about 5 minutes each side or bake in an oven - Gas Mark 5, 350F or 190C for about 30 minutes until heated through. I love the saltiness of the smoked fish, but you could use a mixture of fish if you prefer or just plain cod or haddock. Adjust the seasoning BEFORE you add the egg.
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Fish Cake Recipe - to Index
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