Cookstr.com

Smoked Haddock and Herb Fishcakes

Updated February 23, 2016

Crisp fishcakes make a tasty starter, and are a good way to use up leftover mashed potato. Good with a salad of arugula and watercress, and homemade mayonnaise, rouille, or tartare sauce.

Prepare ahead: The fishcakes can be refrigerated for up to 4 hours before frying.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins, plus cooling

Cooking Time30 min

Cooking Time - Text30

Cooking Methodpan-frying

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Recipe Coursehot appetizer

Dietary Considerationpeanut free, tree nut free

Mealbrunch, dinner

Taste and Texturecreamy, crunchy, salty

Type of DishThanksgiving Leftovers

Ingredients

  • 10 oz (300g) smoked haddock fillet (finnan haddie), skinned
  • 1 cup mashed potatoes
  • 2 scallions, white and green parts, minced
  • 2 tbsp chopped parsley
  • Grated zest and juice of ½ lemon
  • ½ tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 large egg, beaten
  • ¾ cup dried bread crumbs
  • ½ cup vegetable oil

Instructions

Preheat the oven to 375°F (190°C). Place the smoked haddock in a baking dish with 3 tbsp water. Cover with aluminum foil. Bake for 15 minutes, until heated through. Uncover and let cool, then flake into pieces.

Mix the flaked haddock, mashed potato, scallions, parsley, lemon zest and juice, and mustard together in a bowl. Season with salt and pepper.

Divide the mixture into 12 cakes. Place the flour in a small dish, the beaten egg in another, and the bread crumbs in a third dish. Roll each fishcake in the flour, then dip into the egg, and coat with the bread crumbs.

Heat the oil in a large frying pan over medium heat. In batches, add the cakes and cook about 5 minutes, turning once, until golden brown. Transfer to paper towels to drain. Serve hot.

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