Haddock fishcakes

16 servings Prep: 20 mins, Cooking: 20 mins
Rate this recipe
It works great as a starter or a main dish.

By Food24 May 04 2015
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Ingredients (16)

500 g haddock — fillets, cooked and flaked
500 g potatoes — boiled, peeled and mashed
2 onion — grated and fried
1/4 cup Dijon mustard
4 gherkins — large, sweet and tangy
2 Tbs fresh dill — chopped
2 Tbs fresh parsley — chopped
lemon — zest and juice
sea salt and freshly ground black pepper
150 g flour
2 eggs — beaten
2 cup cornflakes — crumbs
1/4 cup butter — melted
fresh lemon thyme
lemon — cut into wedges
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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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