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Gail's Haddock Baked Fish Cakes

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trh-gails-haddock-baked-fish-cakes
Ingredients:
500g haddock fillets, cooked and flaked
4 medium potatoes, cooked, peeled, mashed
2 onions, grated and fried

¼ cup Dijon mustard
4 large sweet ’n tangy gherkins, chopped
2 tsp crushed garlic
2 tbsp fresh dill, chopped
3 tbsp parsley, chopped
zest of lemon, juice of 1 lemon
sea salt and black pepper
1 cup flour
2 eggs, beaten
4 cups cornflakes crushed, makes 2 cups crumbs
¼ cup butter, melted
Preheat oven to 190 C
In a large bowl mix together flaked fish, mashed potato, fried onion, Dijon mustard, gherkins, herbs, lemon juice and zest.
Season and shape mixture into patties.
Coat patties with flour, dip into egg and then cornflakes crumbs and place on a lightly greased lined baking sheet.
Drizzle with melted butter and bake for 20 to 25 minutes or until golden brown, turning once.
Serve with savory couscous and lemon wedges, side salad.
Makes 12 large fishcakes
Recipe adapted from Fairlady
Prepared, tried and tested by: Gail Haselsteiner
Savory Couscous
Make up couscous according to packet instructions and for the number of servings you require.
When water has been absorbed fluff up with a fork add a knob of butter.
Add the following which is sauted in frying pan:
1/2 Medium red onion,
1/4 of each green, yellow, orange peppers finely chopped,
1 tsp minced garlic,
1/2 punnet chopped mushrooms.
Salt, black pepper,
1/2 tsp paprika,
1/2 tsp thyme,
a handful of chopped coriander/cilantro.
Mix until all combined.
Serve with grilled fish or fish cakes.
Prepared, tried and tested by:  Gail Haselsteiner

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