Old-fashioned fish cakes

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 4 medium-sized potatoes, peeled and cut into chunks
  • salt to taste
  • 500 g smoked haddock
  • 250 ml milk
  • 250 ml chopped parsley
  • 6 anchovy fillets, drained
  • salt and black pepper, to season
  • 30 ml butter
  • flour (enough to cover a plate), seasoned with
  • salt and cayenne pepper
  • oil for frying
  • lemon wedges and tartar sauce, to serve


Place potatoes in a saucepan and cover with water.
Bring to the boil, add salt to taste, turn down the heat and simmer till tender, about 25 minutes.
While they are cooking, put haddock in a shallow pan, almost cover with milk and cook at a gentle bubble until the fish turns opaque and can be pulled apart in big, fat flakes - a matter of 8 to 10 minutes.
Put chopped parsley in a mixing bowl.
Chop anchovy fillets and add them to the parsley.
Lift fish out of milk with a slotted spoon and add to the bowl.
Break the flakes up gently, removing any bones as you go and taking care not to mash fish up too much.
Season with salt and black pepper.
Drain potatoes and mash with butter.
Mix mash lightly with seasoned fish.
Shape into 8 flat cakes by patting gently with your hand.
Pat them in seasoned flour, turning them over to cover both sides.
Shallow-fry till golden and serve with lemon wedges and tartar sauce.

Read more on: fish/seafood  |  shallow-fry


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