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Salmon & smoked haddock fish cakes

Salmon & smoked haddock fish cakes

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(2 ratings)

Ready in about an hour - plus chilling

Easy

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

  • Freezable

Nutrition per cake

  • kcalories106
  • fat5g
  • saturates3g
  • carbs8g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.33g
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Ingredients

  • 250g smoked haddock fillets
  • 175g salmon fillet
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 clove

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 onion, halved

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g mashed potato (boil and mash 350g/12oz potatoes)

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • splash of Worcestershire sauce
  • 2 hard-boiled egg, finely chopped

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp chopped fresh parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chopped fresh dill
  • plain flour, for coating
  • 1 egg, beaten for dipping

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • fresh breadcrumb, for coating
  • oil or butter, for cooking

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • spicy tomato sauce, for dipping (optional)

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

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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.

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