Haddock fishcakes

Recipe from: 31 July 2015
recipe, seafood, fish

Ingredients 17
Servings 2
Minutes 00:20

Ingredients

Serving Change
  • 500
    g
    haddock fillets, cooked and flaked
  • 500
    g
    potatoes, cooked, peeled, mashed
  • 2
    onions, grated and fried
  • 1/4
    cup
    Dijon mustard
  • 4
    large sweet ’n tangy gherkins, chopped
  • 2
    Tbs
    dill, chopped
  • 2
    Tbs
    parsley, chopped
  • zest of 2 lemons, juice of 1
  • sea salt and black pepper
  • 150
    g
    flour
  • 2
    eggs, beaten
  • 2
    cup
    cornflake crumbs
  • 1/4
    cup
    butter, melted
  • TO SERVE:
  • a few sprigs of lemon thyme
  • lemon wedges
  • coleslaw
 

Method

00:20
 

In a large bowl mix together flaked fish, mashed potato, fried onion, Dijon mustard, gherkins, herbs, lemon juice and zest. Season and shape mixture into patties.

Coat patties with flour, dip into egg and then cornflake crumbs and place on a lined baking sheet. Drizzle with melted butter and bake for 20 minutes or until golden brown, turning once.

Garnish fishcakes with lemon thyme and serve with coleslaw and lemon wedges.

Text and image:
Fairlady

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Read more on: recipe  |  fish  |  seafood
 

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