Chris Neve’s Fish Cakes

Preparation info
  • Makes


    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 250 g / 9 oz skinless haddock fillets
  • 250 g / 9


  1. Steam the fish until just cooked through, allow to cool and then flake the flesh.
  2. Sweat the onion in the oil until soft and silvery.
  3. In a bowl, mix the fish flesh with the matzo meal and the onion. Stir in the egg, season and mix well. The mixture should be quite sticky.
  4. Shape the mixture into individual fish cakes and fry until just golden