Haddock Cakes using leftover ingredients, use flour tortillas as a coating adding the pungent taste of Parsley for the perfect lunch or supper!
Prep Time 15-20 minutes ( Fridge resting time 2 hours)
Makes approx 6-8 cakes
Cooking time 25-30minutes
- . 350g mashed potato
- . 1 bunch chopped Flat Leaf Parsley
- . 400g smoked haddock or hake
- . 1 x teaspoon chopped caper berries (optional)
- . 100ml fresh milk
- . juice and zest of 1 lemon
- . 2 spring onions, trimmed and finely sliced
- . 1 large eggs
- . 3 x flour tortillas
- . 2 tablespoons plain flour
- . 1 tablespoon olive oil
- . salt & pepper
- 1. Place the haddock into a saucepan then add the milk a pinch of salt and pepper and simmer gently until the fish is lightly poached.
- 2. When the haddock is cooked, drain the haddock then leave the haddock to cool.
- 3. Once the haddock has cooled, remove any skin or bones, then crumble into a bowl.
- 4. Add the lemon juice, rind and chopped spring onions to the fish, then add the chopped leaf parlsey, mashed potato & chopped caper berries (optional), season with salt and pepper and mix.
- 5. Place the flour tortilla in a food processor and blitz into crumbs and place in a separate bowl and the same process with the flour and the beaten egg.
- 6. Dusting a little flour onto your hands and make the mixture into round thick patties then dip each fishcake into the flour first, then the egg, then the tortilla crumbs. Continue this process until all the haddock cakes are coated.
- 7. Place all the haddock cakes onto a baking sheet then cover with cling film and leave to rest in the fridge for at least 2 hours.
- 8. Pre-heat the oven to 180c gas mark 4, after the haddock cakes have rested take out of the fridge remove the cling film and drizzle with the olive oil and bake for at east 20-25 minutes until the haddock cakes are golden brown.
- 9.Once the haddock cakes are cooked take out of the oven and serve immediately.
(Tina`s recipe is featured in May 2016 issue Hertfordshire Life Magazine) www.hertfordshirelife.co.uk