Craving for some haddock fish cake recipes? Then, try this main course haddock recipe.
- 900 g or 2 lb floury potatoes, peeled and cut into chunks
- 450 g or 1 lb of smoked haddock fillet
- 6 tbsp tinned sweetcorn kernels
- 2 tbsp each fresh chopped parsley and chives
- 2 tsp finely grated lemon rind
- 2 tbsp seasoned flour
- 1 large egg beaten
- 75g or 3 oz fresh white bread crumbs
- Oil
To pull of such haddock fish recipe, start with boiling the potatoes in a large pan of salted water until tender, then drain well and mash. Put in a bowl after and set aside. Meanwhile, place the haddock in a frying pan, cover with water and simmer for 8-10 minutes until cooked. Remove from the pan with a fish slice and flake the flesh, discarding any skin and bones. Then, add fish to the mash with the sweet corn, herbs and lemon rind. Season with salt and freshly ground black pepper and mix well.
Next, divide the potato mixture and shape into 8 small fish cakes. Coat every fish cake in seasoned flour, then dip in beaten egg and finally coat in the bread crumbs. Let the fish cakes chill in the refrigerator for at least 30 minutes.
Finally, fry the fish cakes for 3 to 4 minutes on each side until golden. And garnish with lemon wedges.