Smoked Haddock Fish Cakes

Good Pair Days -
  • 500ml milk
  • 700g smoked haddock
  • 450g mashed potato
  • 4 eggs, 2 hard boiled, 2 beaten
  • 3 tbsp capers
  • 60g gherkins, chopped
  • 75g shallots, chopped
  • 4 tbsp chopped parsley
  • 50g flour
  • 75g dried breadcrumbs
  • Veg oil for frying
  • Bring the milk to a gentle simmer and poach the haddock for 4 mins. Remove from the pan, discard the milk. Flake the fish into a bowl, and stir in the mashed potato, chopped boiled eggs, capers, gherkins, parsley and shallots. Mix to combine, season, and shape into 8 patties with damp hands. Cover with film and chill in the fridge for an hour.
  • When ready, half-fill a pan with veg oil and heat to a sizzling temperature. Fry the cakes in batches for 4 mins, turning halfway, or until golden brown and cooked through. Drain on kitchen paper, then serve with a rocket salad and wedge of lemon.
30 mins
4 serving