homemade haddock fishcake recipe.
This haddock fishcakes recipe is a family friendly meal that goes with just about anything! I personally love serving these with homemade potato wedges or Chinese-style noodles.
Prep: 25 mins
Cook: 30 mins
450g haddock or smoked haddock
A knob of butter
1 teaspoon lemon juice
1 bay leaf
150ml milk (can be altered to dietary needs)
350g potatoes (can use variation of potatoes, including sweet potatoes)
1 tablespoon parsley, chopped
½ teaspoon lemon zest
Pre-heat oven to 180°c. Wrap fish in tinfoil with butter, lemon juice and bay leaf. Oven cook for 10 minutes until the fish is flaky.
Peel and dice the potatoes and simmer on hob until soft through. Drain potatoes and add fish, potato, milk, parsley, and lemon zest. Using a potato masher, mash until mixed but still lumpy.
Lay out a layer of flour on a work top. Mould mixture into fishcake shapes and place on flour. Coat fishcakes with a layer of flour to hold its shape.
Dip fishcakes in a bowl of whisked egg. Cover in breadcrumbs using same method. Shallow fry both sides until breadcrumbs are crispy. Cook in the oven for 25-30 mins.