Description
Crispy baked haddock fish cakes with lemon, dill and a crunchy cornflake coating. An easy, flavourful dinner idea perfect with couscous or salad.
Ingredients
Units
Scale
Fish Cakes
- 1.1 lb = 500 g haddock fillets, cooked and flaked (check for bones while flaking)
- 4 medium potatoes, cooked, peeled and mashed (about 3 cups, don’t over-mash or they go gluey)
- 2 medium onions, grated and fried until soft and lightly golden
- 1/4 cup Dijon mustard
- 4 large sweet and tangy gherkins, finely chopped (pat dry so mixture isn’t watery)
- 2 tsp crushed garlic
- 2 tbsp fresh dill, chopped
- 3 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Sea salt and black pepper, to taste
Coating
- 1 cup Self-Rising flour
- 2 eggs, beaten
- 4 cups cornflakes, crushed into about 2 cups crumbs (not too fine, you want crunch)
- 1/4 cup butter, melted
Instructions
Fish Cakes
- Preheat your oven to 400⁰F (200⁰C) and line a baking sheet with parchment.
- In a large bowl, combine the 500 g flaked haddock, mashed potatoes, fried onions, 1/4 cup Dijon mustard, chopped gherkins, 2 tsp crushed garlic, 2 tbsp dill, 3 tbsp parsley, lemon zest, and lemon juice. Season with sea salt and black pepper.
- Mix gently. If it feels a bit loose, let it sit for 5 minutes or add a spoonful of breadcrumbs to firm it up.
- Shape into 12 patties. If the mixture sticks, dampen your hands slightly.
- Chill the patties in the fridge for 15 minutes if you’ve got time, it really helps them hold together.
- Coating station:
- Plate with 1 cup Self-Rising flour
- Bowl with 2 beaten eggs
- Plate with crushed cornflakes
- Coat each patty in flour, then dip into egg, then press into cornflakes so they’re nicely covered.
- Place patties on the prepared tray.
- Drizzle each one with a bit of the melted 1/4 cup butter.
- Bake for 20 to 25 minutes, turning once halfway, until golden and crisp. If you want extra crunch, broil for the last 2 to 3 minutes, just keep an eye on them.
- Serve hot with lemon wedges, savoury couscous, or a fresh side salad.
Savoury Couscous
- Prepare couscous according to package directions.
- In a pan, sauté: 1/2 medium red onion, finely chopped, 1/4 each green, yellow and orange peppers, finely chopped, 1 tsp minced garlic, 1/2 punnet mushrooms, chopped
- Season with: Salt and black pepper, 1/2 tsp paprika, 1/2 tsp thyme
- Stir into the couscous with a knob of butter and a handful of chopped coriander. Fluff with a fork and serve warm.
Notes
Created, prepared, tried, and tested Gail
