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Haddock Fish Cakes
Delight in these mouthwatering haddock fish cakes, a comforting dish that beautifully combines flaky haddock with creamy mashed potatoes and fresh herbs. Perfect for transforming leftover fish into a satisfying meal, these golden-brown patties are crispy on the outside and tender on the inside, making them an ideal choice for a light lunch or dinner. Serve them with a zesty homemade tartar sauce for an extra layer of flavor!
Ingredients
- Haddock fillets
- 2 cups, cooked and flaked
- Potatoes
- 2 cups, peeled and mashed
- Egg
- 1, beaten
- Green onions
- 1/4 cup, finely chopped
- Fresh dill
- 2 tablespoons, chopped
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Breadcrumbs
- 1 cup, for coating
- Vegetable oil
- for frying
- Lemon
- for serving
Instructions
- Cook the haddock fillets in a steamer or in the oven until they are cooked through. Allow them to cool, then flake the fish into bite-sized pieces.
- In a large bowl, combine the flaked haddock, mashed potatoes, beaten egg, green onions, dill, salt, and pepper. Mix until well combined.
- Shape the mixture into patties, about 3 inches in diameter, and coat each one with breadcrumbs to ensure a crispy exterior.
- Heat vegetable oil in a frying pan over medium heat. Fry the fish cakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Drain the fish cakes on paper towels to remove any excess oil before serving.
- Serve the haddock fish cakes hot with a side of homemade tartar sauce or a fresh squeeze of lemon for a zesty finish.
Tips
- For a gluten-free version, use gluten-free breadcrumbs and ensure the haddock is certified gluten-free.
- Add spices such as paprika or cayenne pepper for a spicy kick.
- These fish cakes can be prepared ahead of time and frozen before frying for an easy meal later.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 350 Fat: 18g Carbs: 30g Protein: 20g Sodium: 600mg Sugar: 1g
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