SMOKED HADDOCK & CHEDDAR FISHCAKES WITH WATERCRESS SAUCE
Serve these smoky, cheesy seafood bites with a vibrant green dipping sauce as a party nibble or sharing starter
Provided by Sarah Cook
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 2h
Number Of Ingredients 15
Steps:
- Put the potatoes, bay leaf, peppercorns and parsley stalks in a big pan of cold water. Cover with a lid, bring to the boil and cook for 15 mins until tender. Using a slotted spoon, transfer the potatoes to a colander and leave to steam-dry. Turn the heat down, add the fish and poach gently for 5 mins until it flakes easily. Tip the potatoes into a big bowl and put the fish in the colander to drain for a few mins.
- Add the cheese, some pepper and a little salt to the potatoes and mash well. Flake in about half the fish, discarding the skin and bones, and mash in too. Flake in the remaining fish in big chunks, scatter over the sliced spring onions and gently mix together. Roll the mixture into golf-ball-sized cakes.
- Tip the flour onto a plate and season. Tip the egg and breadcrumbs into 2 shallow bowls each. Roll each fishcake first in the flour, then the egg, then the breadcrumbs. Sit on some parchment-lined trays that fit in your fridge. Chill for at least 1 hr or up to 24 hrs.
- Fill a deep frying pan with 1-2cm of sunflower oil, heat until shimmering, then brown a few fishcakes at a time, turning regularly. If the oil gets too crumby, change halfway through. You can serve them straight away, or cool and chill for up to 24 hrs in the fridge, then simply warm for 30 mins in an oven at 180C/160C fan/ gas 4 before the party.
- Make the dipping sauce up to 1 hr before serving - put the roughly chopped spring onions, the parsley leaves, watercress, rapeseed oil, 2 tbsp lemon juice and 5 tbsp water in a food processor or blender. Whizz to the consistency of single cream.
- Pile the warm fishcakes onto a platter with a bowl of watercress sauce on the side and some lemon wedges for squeezing over, if you like.
Nutrition Facts : Calories 245 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SPICED SMOKED HADDOCK FISH CAKES
Get the best bite with these extra-crunchy haddock fish cakes
Provided by Margaret Hickey
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h40m
Yield Makes 8 fishcakes
Number Of Ingredients 12
Steps:
- Cook the potatoes in lightly salted boiling water for 15-20 minutes or until tender. Meanwhile, put the smoked haddock in a large shallow microwaveproof dish and pour over the milk. Cover with cling film, pierce a few times, then microwave on High for 4 minutes or until the fish flakes easily. (Alternatively, simmer in a pan on the hob for 5 minutes.)
- While the fish cooks, heat 1 tbsp of the oil in a frying pan and fry the onion, ginger and paprika for about 5 minutes until the onion is soft. Remove from the heat.
- When the potatoes and fish are ready, drain them both. Mash the potatoes with a potato masher, and remove the skin and any bones from the fish. Mix the potatoes, fish and onion with the coriander, lemon juice and plenty of salt and pepper. Divide the mixture into eight, roll each portion into a ball and flatten slightly. Dip into the beaten egg, then coat with the oats. Put on a plate, cover with cling film and chill in the fridge for half an hour or so to firm them up a bit.
- Heat 2 tbsp oil in a frying pan (preferably non-stick if you have one) until very hot. Fry 4 fish cakes at a time for 5-6 minutes on each side, turning once, until they are golden and crisp. Lift out and drain on kitchen paper. Wipe the pan clean with kitchen paper and fry the remaining fish cakes in another 2 tbsp oil, making sure it's really hot before you put them in. Serve hot, with lemon wedges and a cucumber and yogurt dip (bought or home-made).
Nutrition Facts : Calories 270 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.95 milligram of sodium
SMOKED HADDOCK FISHCAKES
Simple yet tasty - serve on a bed of Rocket and top with a Poached Egg or simply eat with Baked Beans - YUMMY!
Provided by markandsel
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cook the Potatos in Boiling, Salted water until tender.
- While the Potatos are boiling, put the haddock on a microwaveable plate with the Knob of Butter and cover with cling film. Microwave on high for 3 mins (850w). Adjust time for your microwave.
- Drain the Potatos, mash well and season
- Remove the skin from the fish and flake into the potato.
- Add sweetcorn and chopped parsley then mix together well.
- shape into pattys (approx 8) with floured hands and lightly dust with flour.
- In a non-stick frying pan, heat the oil and fry until golden.
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SMOKED HADDOCK FISHCAKES RECIPE | DELICIOUS. MAGAZINE
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Cuisine British RecipesTotal Time 50 minsCategory Fishcake RecipesCalories 562 per serving
- Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
- Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
- Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.
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- For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Cook over a low heat for 3–4 minutes, or until the fish is cooked through, then remove from the pan and set aside to cool slightly.
- Meanwhile cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain, then return the potatoes to the pan and cook for one minute to drive off any excess moisture.
- Peel and chop the two hard-boiled eggs and stir into the fish and potato mixture. Add the capers, gherkins, shallots and parsley to the bowl and mix well to combine.
- With slightly damp hands, divide the mixture into eight equal portions and shape each portion into a small cake. Dredge each cake in the flour, then dip into the beaten eggs and then roll in the breadcrumbs to coat.
- Half-fill a deep, heavy-based pan with vegetable oil and heat to 180C/350F, checking the temperature using a digital thermometer. (CAUTION: hot oil can be dangerous.
- For the wilted watercress and spinach, heat the butter in a frying pan until foaming, then fry the watercress and spinach for 1–2 minutes, or until wilted.
- To serve, divide the wilted watercress and spinach among four serving plates and top each serving with two fish cakes.
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