Fancy Fishcakes
Member recipe by susanscott4
Servings
Serves 1 - 16 CakesCrispy outside, melting and fishy inside. Comfort food at its finest.
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Ingredients
- 900g all-purpose potatoes (I used 2 huge baking spuds)
- 50g butter
- 200g smoked haddock (not the yellow dyed stuff!)
- 100g smoked salmon (the 'mis-shapes' and trimmings you can buy more cheaply are ideal)
- 100g cooked crayfish tails
- 3 spring onions
- Some flour for coating
- 3-4 eggs, beaten
- Panko style (dry) breadcrumbs for coating
- Oil for frying ( I used groundnut)
Method
- Peel the potatoes and cut into 2 inch chunks. Boil for 15 minutes or until tender. Drain well. Cool a little then mash together with the butter, until no lumps remain. Then let the potatoes go cold.
- While the potatoes are cooking and cooling, fry the smoked haddock gently until just cooked. Remove from the pan, blot excess oil with kitchen paper. Let cool, then flake the flesh, picking over for any bones. Let it go cold.
- Chop the smoked salmon and the crayfish tails into very small pieces.
- Chop the spring onions finely.
- Add the haddock, salmon and crayfish to the potato along with the onion. There is no need to add salt as the fish & seafood will be salty enough. Mix well together.
- Using your hands, form the mash mixture into balls and then into 'patties' about 8.5cm across and just under 2cm thick.
- Dredge the patties in flour, dip in the beaten egg, then in the breadcrumbs.
- Shallow fry over a low-medium heat for about 10 minutes, turning once. Move them about a bit. A standard frying pan should take about 8 patties, (see photo) so you can do this in 2 batches.
- Serve with a generous salad.
Comments, questions and tips