Smoked Fish Cakes
Delicious fishcakes, coated in crumbs and gently fried until golden. Served with watercress, you may use similar, robust flavoured salad leaves.
5 people made this
750g potatoes, peeled and quartered
500g skinned smoked fish (I used haddock fillets)
50g butter, melted
85g watercress, finely chopped, optional
2 eggs, beaten
200g dried breadcrumbs
3 tablespoons olive oil
- Boil the potatoes until soft (about 20 minutes); drain well and mash. Leave to cool.
- Meanwhile, steam the smoked haddock for 8 to 10 minutes. Cool and flake.
- Stir the smoked haddock flakes into the mashed potatoes. Add the melted butter and watercress and form into eight cakes on a well-floured work surface. Chill for 15 minutes.
- Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side. Serve on a crisp mixed leaf and watercress salad topped with a vinaigrette.
Reviews and Ratings
Reviews in English (6)
very lovely and quick. i used wheat free flour instead of breadcrumbs which worked just as well, and made it wheat free and slightly lighter.
12 Nov 2011
(Review from Allrecipes UK | Ireland)
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