Crushed New Potato Fish Cakes With Horseradish Mayonnaise Recipes
FISH AND POTATO CAKES
Make and share this Fish and Potato Cakes recipe from Food.com.
Provided by KylieLexis Mommy
Categories Lunch/Snacks
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together except for the breadcrumbs.
- Shape the mixture into 6 patties.
- Press each side of the patty into the breadcrumbs.
- Bake at 350 for 20 minutes.
- Enjoy!
CRUSHED NEW POTATO FISH CAKES WITH HORSERADISH MAYONNAISE
Try this new idea for fishcakes - they contain smoked haddock and hidden greens - then serve with a contrasting dipping sauce
Provided by Barney Desmazery
Categories Dinner, Main course
Time 45m
Number Of Ingredients 13
Steps:
- Cook the potatoes in boiling salted water for 10-15 mins until tender. Drain in a colander over the spinach so the leaves wilt. Return the potatoes to the pan to steam-dry, then roughly crush with a fork. Leave to cool.
- In a separate pan, poach the haddock in the milk with the bay leaves and peppercorns for 4 mins. Turn off the heat and leave to cook for a few mins more until the flesh flakes. Remove to a plate and break into large pieces, discarding the skin and any bones.
- Mix the cooled potato, wilted spinach and haddock with the egg yolk and 3 tbsp of the poaching milk. Form into 4 chunky cakes and chill in the fridge, covered, for at least 30 mins, or overnight. Mix all the mayonnaise ingredients together and chill.
- Heat the oil in a large pan over a medium heat. Sprinkle flour over the fish cakes and fry for about 5-6 mins on each side until golden and heated through. Serve with lemon wedges and a dollop of the horseradish mayo.
Nutrition Facts : Calories 494 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 3.2 milligram of sodium
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