Haddock Fish Cakes with Green Chilli Sauce Dressing

Ingredients:

  • 300g smoked haddock or firm white fish
  • 800g King Edward potatoes, diced
  • 1 tbsp rapeseed oil
  • 1 shallot
  • 50g Panko Breadcrumbs
  • Dill
  • Oil for shallow frying
  • 1 Medium or large egg
  • Mayonnaise
  • Mako Green Chilli Oil

Method:

  1. Poach the fish in milk for 6-7 minutes until just cooked through. Drain and cool and discard the bones and skin.
  2. Meanwhile, cook the potatoes in boiling water for 12-15 minutes until tender, drain and return to the pan. Mash well and season.
  3. Heat the oil in a frying pan and fry the shallots for 4-5 minutes until softened, cool slightly before stirring into the mash with the fish. Divide into 8 fishcakes and chill for 10 minutes.
  4. Egg wash your fish patties
  5. Press into the breadcrumbs to coat.
  6. Heat a little oil in a frying pan and fry the fishcakes in 2 batches for 2 minutes each side until golden. Serve with salad.
  7. Take 1 large tablespoon of Green Mako and stir in with some Mayonnaise to serve. 

Garnish with Lemon wedges. Enjoy

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