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Smoked Cheddar And Haddock Fish Cakes

04/10/2012 10:05 | Updated 22 May 2015
Smoked Cheddar and Haddock Fishcakes Pilgrims Choice

These easy to make fish cakes pack a punch with flavour and are full of calcium.

Prep: 15 mins

Cooking: 12 mins

Serves: Four

You will need:

35g salted butter

500g Maris Piper potatoes, peeled and mashed

I clove of garlic, chopped

handful of flat leaf parsley, chopped

80ml double cream

200g smoked Pilgrims Choice cheddar, grated

250g poached smoked haddock, flaked

35g capers, chopped

1 hard boiled egg, finely chopped

4 egg yolks

40g panko crumbs (type of breadcrumbs)

1. Mix all the ingredients, apart from the panko crumbs and 20g of the butter, together and shape into four cakes.

2. Coat the cakes in panko crumbs by pressing them down into the cakes.

3. Heat a frying pan, add a drizzle of olive oil and fry the cakes until golden brown. Then add the remaining butter to the pan and finish sealing the cakes for a few minutes. Keep the cakes moving otherwise they will stick.

4. To serve, remove the fish cakes from the pan and drain on kitchen towel, then serve with tartar sauce and a side salad of watercress.

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