Smoked Cod & Parsley Cakes

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14 Ingredients

Number of servings

225grams smoked haddock fillet, skinned and boned
60grams plain flour
2L sunflower oil
60grams panko breadcrumbs
1 pinch sea salt
1 lemon, cut into wedges
225grams mashed potatoes
1teaspoons salt
1teaspoons freshly ground black pepper
1/2 lemon, zest and juice
20grams flat-leaf parsley, finely chopped
1teaspoons Dijon mustard
2 spring onions, finely chopped
2 eggs

Description

These smoked fish cakes combined with fresh herbs and mustard make perfect crowd pleasers, especially as winter warmers.

Method

Step 1 of 5

Preheat oven to 180°C.

Step 2 of 5

Place the smoked haddock in a buttered roasting tin, cover with foil, and bake for 15 minutes. Cool.

Step 3 of 5

Place the fish in a large bowl and mix with the mashed potatoes, pepper to taste, lemon juice and zest, parsley, mustard, and spring onions. Taste to check the seasoning. You may need a little salt.

Step 4 of 5

Whisk the eggs with 2 tbsp water. Put the flour and breadcrumbs in separate shallow dishes. Roll fish mixture into walnut-sized balls; roll balls first in flour, then in egg, and then in breadcrumbs. Refrigerate until needed.

Step 5 of 5

Preheat the oil in a deep-fat fryer or deep-sided saucepan to 190°C, or until a cube of bread browns in 30 seconds. Fry fish cakes in 4 batches of 5 fish cakes until golden and crisp, 2 minutes. Serve with sea salt and lemon wedges or a lemon or lime mayonnaise or tartar sauce.