Smoked Fish Cakes

Smoked Fish Cakes Recipe 7

Delicious fishcakes, coated in crumbs and gently fried until golden. Served with watercress, you may use similar, robust flavoured salad leaves.

Prep Time – 20 mins

Cook Time- 40 mins

INGREDIENTS:
Potatoes – 750 gms
Skined smoked fish – 500 gms
Butter – 50 gms
Eggs 2 [beten]
Bread crumbs – 200 gms
Oil – 3 tbsp
salt to taste

PROCESS:

1. Boil the potatoes until soft (about 20 minutes); drain well and mash. Leave to cool.
2. Meanwhile, steam the smoked haddock for 8 to 10 minutes. Cool and flake.
3. Stir the smoked haddock flakes into the mashed potatoes.
4. Add the melted butter and watercress and form into eight cakes on a well-floured work surface. Chill for 15 minutes.
5. Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side.
6. Serve on a crisp mixed leaf and watercress salad topped with a vinaigrette. 

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