These little cakes are perfect made in large batches and frozen. All you have to do is defrost them thoroughly in the fridge overnight, place them on a baking tray and cook for 25 mins at 200C or until piping hot all the way through. I like to eat them with fries and a sharp green salad but they also go really well with risotto.
Haddock and leek fish cakes (makes 8)
- 700g potato
- 400g haddock
- 500ml milk
- 1 onion, peeled and halved
- bay leaf
- pinch nutmeg
- 2 leek, finely chopped
- 25g butter
- 1/2 tblspolive oil
- 2 eggs, whisked
- 2 tblsp plain flour
- 2 tblsp bread crumbs
- pepper to taste
- olive oil for frying
- Peel and cube the potato and boil until soft. Once ready drain thoroughly and mash in a large mixing bowl.
- Remove any skin and poach the haddock for 15 mins in a pan of milk, with the 2 onion halves, and the bay leaf. When cooked remove from the pan and flake the fish into the mashed potato
- Fry the leek in the butter and oil until soft, sweet and golden brown, then remove from the pan and drain on kitchen roll before mixing in a bowl with the mashed potato, flaked fish, nutmeg and a turn of pepper if required. Carefully and evenly combine the mixture together with your hands. If the mix is too dry you can add a little of the poaching liquid, but you may not need it.
- With your hands form little cakes, then leave on a plate or tray. Individually dip each cake into the flour, then the egg and then the bread crumbs. Place on a plate until required.
- Now heat enough olive oil to shallow fry the cakes, when the oil is hot gently lower each cake into the pan.They will need approximately 4 mins per side to turn them golden brown. If they are colouring too fast turn the heat down.
If you are planning on freezing these don't forget to cool completely before sealing in an airtight bag or container and placing in the freezer.