Chris Neve’s Fish Cakes

Name: Chris Neve’s Fish Cakes
Yield: Makes 6-8
Cuisine: United Kingdom
Ingredients: 1 onion, diced; 250 g / 9 oz skinless haddock fillets; salt and pepper; 1 tbsp vegetable oil, plus more for frying the fish cakes; 1 egg, beaten; ½-¾ cup of fine matzo meal; 250 g / 9 oz skinless hake fillets

Preparation info

Makes
6-8

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
England

Method

Steam the fish until just cooked through, allow to cool and then flake the flesh.
Sweat the onion in the oil until soft and silvery.
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.
Shape the mixture into individual fish cakes and fry until just golden