Curried Haddock Cakes

Taken from 'Fairworld' cookbook

• Ready In: 25 mins
• Serves: 4

Ingredients

• 225  g  smoked haddock
• 25  g butter
• 250  g mashed potatoes
• 1  egg
• 1  teaspoon Dijon mustard
• 1  teaspoon mild curry paste
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon ground turmeric
•  black pepper
•  fresh parsley (and coriander, small handful)
• 75  g plain flour
• 2  eggs, beaten
• 75  g  breadcrumbs
•  vegetable oil (for frying)

Directions

1. Preheat the oven to 200C/400F/Gas 6 Top the haddock with the butter and cook under a hot grill for about 8 minutes until the fish can be flaked with a fork. Discard any skin or bones and mash the flesh and melted butter with the potatoes. Whisk together 1 egg, mustard, spices and herbs. Using a fork blend the egg mixture into the potatoes. Shape into 8 small cakes. Coat them in flour then in (2) beaten eggs then finally dip them in the breadcrumbs. Heat the oil and shallow-fry the cakes for 3-4 minutes on each side until golden brown. To ensure they are cooked right through, finish off in the hot oven for 15 minutes.