Salmon & smoked haddock fish cakes

Salmon & smoked haddock fish cakes

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Cooking time

Ready in about an hour - plus chilling

Skill level

Easy

Servings

Makes 20

Fun to make and full of flavour, these fish cakes can be made in advance and then cooked on the day

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per cake

kcalories
106
protein
7g
carbs
8g
fat
5g
saturates
3g
fibre
0g
sugar
0g
salt
0.33g

Ingredients

  • 250g smoked haddock fillets
  • 175g salmon fillets
  • 300ml milk
  • 1 clove
  • 1 onion, halved
  • 1 bay leaf
  • 50g butter
  • 250g mashed potatoes (boil and mash 350g/12oz potatoes)
  • splash of Worcestershire sauce
  • 2 hard-boiled eggs, finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • plain flour, for coating
  • 1 egg, beaten for dipping
  • fresh breadcrumb, for coating
  • oil or butter, for cooking
  • spicy tomato sauce, for dipping (optional)

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Method

  1. Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)
  2. Finely chop the remaining ½ onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don’t overmix. Chill for 1 hr for the flavours to meld and the mixture to firm.
  3. Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.
  4. Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.

Recipe from Good Food magazine, January 2005

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