Classic Family Fish Cakes |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me! Ingredients:
450 g floury potatoes, cubed |
450 g smoked haddock |
1 hard-boiled egg, chopped |
2 tablespoons snipped chives |
salt & freshly ground black pepper |
2 tablespoons seasoned flour |
1 egg, beaten |
100 g white breadcrumbs |
vegetable oil, for shallow frying |
Directions:
1. Cook the potatoes in boiling, salted water and drain and mash well when tender.
2. Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
3. Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
4. Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
5. Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
6. Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.
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