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    You are in: Home / Recipes / Haddock and Parsley Fish Cakes Recipe
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    Haddock and Parsley Fish Cakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    hectorthebat's Note:

    Haddock and parsley fish cakes

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    1. 1
      Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
    2. 2
      Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
    3. 3
      Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
    4. 4
      Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
    5. 5
      Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
    6. 6
      Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
    7. 7
      Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.

    Ratings & Reviews:


    Nutritional Facts for Haddock and Parsley Fish Cakes

    Serving Size: 1 (599 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 672.0
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 6.7 g
    Cholesterol 227.1 mg
    Sodium 1667.0 mg
    Total Carbohydrate 71.6 g
    Dietary Fiber 7.9 g
    Sugars 7.4 g
    Protein 52.2 g

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