Prep 25 mins
Cook 15 mins
This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!
- 450 g floury potatoes, cubed
- 450 g smoked haddock
- 1 hard-boiled egg, chopped
- 29.58 ml snipped chives
- salt & freshly ground black pepper
- 29.58 ml seasoned flour
- 1 egg, beaten
- 100 g white breadcrumbs
- vegetable oil, for shallow frying
- Cook the potatoes in boiling, salted water and drain and mash well when tender.
- Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
- Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
- Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
- Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
- Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.
Yummy yummy yummy ..... used trhe green parts of spring onions instead of chives. Boiled egg was a nice addition. Definately one for the collection.
Perfect easy recipe, added dried onions, two chopped carrots and two bay leaves to the potatoes and then added the fish for the last five minutes of cooking (why wash another pan!). Also did not crumb just shallowed fried in a mix of olive oil and butter. Perfect with some salad. Thanks for sharing.
I was looking for a quirky little fishcakes recipe for a quick valentines day dish when I found this. It is absolutley fantastic, I substituted the chives for a little onion, and the I used three quarters smoked haddock and one quarter white fish and it was just amazing!If you don't have have the exact same ingredients its just fine as I think it gives you a great structure to be able to experiment with and its also an easy recipe to do on a budget. However I really think the egg makes it a real winner so please make sure that is essential;I will definatly use this recipe time and again! Once you try this you will never buy fishcakes from the store again! Thankyou thankyou thankyou! From Ruth M, London, England, UK.