Name: Haddock fish cake
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Breakfast/brunch
Ingredients: 350.00 g haddock fillets; 300.00 ml milk; 350.00 g potatoes peeled and chopped; 30.00 ml butter; 1.00 eggs large, beaten; 15.00 ml fresh parsley chopped; 15.00 ml spring onions sliced; 50.00 ml butter; 25.00 ml oil; 30.00 ml parmesan cheese; 1.00 cucumber julienned, blanched with dill; fresh parsley handful; 5.00 ml lemon zest only; 15.00 ml lemon juice; 125.00 ml mayonnaise

Recipe Disclaimer

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Ingredients (15)

350.00 g	haddock — fillets
300.00 ml	milk
350.00 g	potatoes — peeled and chopped
30.00 ml	butter
1.00	eggs — large, beaten
15.00 ml	fresh parsley — chopped
15.00 ml	spring onions — sliced
50.00 ml	butter
25.00 ml	oil
30.00 ml	parmesan cheese
1.00	cucumber — julienned, blanched with dill

PARSLEY AND LEMON MAYONNAISE

	fresh parsley — handful
5.00 ml	lemon — zest only
15.00 ml	lemon juice
125.00 ml	mayonnaise

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Method:

Place haddock into a frying pan. Add milk and cook gently for 10-15 minutes until fish is firm. Remove fish, cool and remove skin and bones. Flake haddock.
Boil potatoes in salted water until soft. Drain and mash with butter until smooth.
Season and stir in haddock and egg. Mixture should be soft, but not sloppy.
Stir in parsley and spring onions. Chill until firm.
PARSLEY AND LEMON MAYONNAISE: Add parsley, lemon rind and lemon juice to mayonnaise and stir.
Heat butter and oil in non-stick frying pan.
Add fish mixture and press down with fork. Fry over moderate heat for 5-8 minutes until golden.
Place a large plate over pan and holding it down, flip the fishcake onto plate. Slide back into pan and cook again for 5-8 minutes until brown.
Slide on to a serving plate, sprinkle with Parmesan and cut into wedges.
Serve with lettuce, cucumber and prepared mayonnaise.