Double Haddock Fishcakes

  • 1 2/3 lb potatoes, peeled and roughly chopped
  • 1 lb skinless haddock fillet
  • 375 g smoked haddock fillet, skinned
  • 1 cup milk
  • Cracked pepper
  • salt
  • 3 tbsp minced parsley
  • 1 hard boiled egg, finely chopped
  • 2 tsp English mustard
  • Zest of 1 lemon
  • ½ tbsp lemon juice
  • 3 1/2 oz. ritz crackers, crushed
  1. Boil the potatoes in salted water until tender and then mash tem.  Put the fish, with the smoked fish underneath into a large frying pan with the milk and cracked pepper. Simmer 8 minutes.
  2. Take the fish out of the pan and flake the fish into a bowl and add the parsley.
  3. Stir in the eggs, mustard, and lemon.Mix in the mashed potatoes.  Season with salt and pepper.
  4. Shape into 4 fish cakes and roll in the cracker crumbs.  Preheat the oven to 200 C.
  5. Place on a baking sheet and cook 20 minutes.  Serve with tartar sauce

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