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Salmon & Smoked Haddock fish cakes
found in Starters - Fish

Serves:    20  

icon Vegetarian    icon Nut Free

FIBRE
 
0g
0% RDA
CALORIES
 
106
5% RDA
CARBS.
 
8g
3% RDA
PROTEIN
 
7g
14% RDA
FAT
Medium
5g
7% RDA
SAT. FAT
Medium
3g
13% RDA
SALT
Medium
0.33g
8% RDA
SUGAR
Low
0g
0% RDA

Prep: 30 minutes
Cook: 30 minutes

Difficulty:     
Moderate

Fun to make and full of flavour, these fish cakes can be made in advance and cooked on the day.

Ingredients  scales
Directions

1
Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)
2
Finely chop the remaining onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don
3
Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.
4
Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.



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