“Taken from 'Fairworld' cookbook”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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