Haddock Fish Cakes

Name: Haddock Fish Cakes
Yield: Serves 4
Ingredients: 50 g/2 oz white cooking fat for frying; 450 g/1 lb cooked haddock fillet; 450 g/1 lb cooked mashed potato; salt and freshly milled pepper; toasted breadcrumbs; squeeze of lemon juice; 1 egg

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Fish cakes have one real advantage in that they can be prepared in advance ready for cooking. When well made they provide a very tasty meal that can be quickly set on the table.

Ingredients

450 g/1 lb cooked haddock fillet
450 g/1

Starter
Pescatarian

Method

Flake the fish taking care to discard all skin and bones. Place the flesh in a mixing basin with the mashed potato. Add a good seasoning of salt and pepper, the parsley and a squeeze of lemon juice. Separate the egg and add the yolk to the mixture. Blend the ingredients with a fork and then turn out on to a clean pastry board. With floured hands, shape the mixture into a thick roll. Set aside i