Curried Haddock Cakes

Name: Curried Haddock Cakes
Cook time: 25 min
Total time: 25 min
Yield: 4 serving(s)
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)

Submitted by McCarthy

"Taken from 'Fairworld' cookbook"

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Ready In:: 25mins
Ingredients:: 14
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

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.