Double-smoked fish cakes

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Thane Prince

2 ratings

Recipe by Thane Prince

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1. Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes. When the potatoes are done, drain them well and mash.
2. Lift the fish from the water. When it's cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
3. Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well. The mixture should be quite light and may be a little sticky. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed. (You can make them to this stage up to 24 hours ahead, or freeze them for up to a month.)
4. To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes. (If you've frozen them, fry from frozen for up to 10 minutes longer.)

315 kcalories, protein 25g, carbohydrate 28g, fat 12 g, saturated fat 4g, fibre 2g, salt 1.98 g

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• Jonathan Kinghorn

  17 March 2008

  Jonathan Kinghorn commented on this recipe

  Absolutely lovely. Made 4 two in the freezer for later on.

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• Lynsey

  18 May 2008

  Lynsey rated and commented on this recipe

  

  Absolutely delicious. Couldn't find smoked cheddar so used smoked Bavarian chesse instead. Will definatley be making these again.

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• Suzie

  29 May 2008

  Suzie commented on this recipe

  The fish cakes where lovely i put in mild cheddar cheese instead as my kids don,t like cheese and they loved them.

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• LV20000

  07 June 2009

  LV20000 rated this recipe

  

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Ingredients

• 500g floury potatoes , peeled and cut into chunks
• 350g smoked haddock
• 2 large or 4 small spring onions , finely sliced
• 50g smoked cheddar or mature cheddar, coarsely grated
• 1 tsp grated lemon zest and a good squeeze of lemon juice
• 1 egg , beaten
• 2-3 tbsp plain flour
• 2-3 tbsp olive oil , for frying

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Serves 4

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Ingredients

• 500g floury potatoes , peeled and cut into chunks
• 350g smoked haddock
• 2 large or 4 small spring onions , finely sliced
• 50g smoked cheddar or mature cheddar, coarsely grated
• 1 tsp grated lemon zest and a good squeeze of lemon juice
• 1 egg , beaten
• 2-3 tbsp plain flour
• 2-3 tbsp olive oil , for frying

315 kcalories, protein 25g, carbohydrate 28g, fat 12 g, saturated fat 4g, fibre 2g, salt 1.98 g

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