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Smoked haddock and chive fishcakes
Published: May 15, 2015 at 2:32 PM
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Makes 12
Easy
Total time: 1 hr
+ chilling and freezing
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These smoked haddock and chive fishcakes will be loved by the whole family and are a handy standby for when you're too busy to cook. Eat half now and freeze the rest
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Ingredients
Nutrition
-
1.2kg floury potatoes
peeled and cut into chunks
-
250g trimmed leeks
chopped
-
50g butter
-
600g smoked haddock
-
2 tbsp of finely chopped chives
-
for dusting flour
-
2 eggs
beaten
-
150g dried breadcrumbs
Nutrition: per serving
- kcal218
- fat5.1g
- saturates2.5g
- carbs27.2g
- fibre2.8g
- protein14.4g
- salt1.3g
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Method
-
step 1
Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.
-
step 2
Cook the leeks in the butter with seasoning until really soft. Leave to cool.
-
step 3
Put the smoked haddock on a microwavable plate, cover with clingfilm and cook for 3 minutes, or cook in a little water in a covered pan, then drain well. Leave for 5 minutes, then flake into big chunks, discarding any skin or bone.
-
step 4
Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed. Form into 8 cakes and chill for 20 minutes.
-
step 5
Dust the cakes in flour, then dip them in the beaten egg and finally roll them in the breadcrumbs until covered.
-
step 6
Open-freeze the fishcakes on sheets of baking paper for 2 hours, then transfer to containers or bags and freeze until needed.
-
step 7
To cook, defrost the fishcakes completely, overnight, in the fridge. Heat a little oil in a pan, then fry for 4-5 minutes on each side until they are golden all over and piping hot in the middle.
Try more of our best fishcake recipes here...
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