Light & Crunchy Fish Cakes
These oven-baked fishcakes are wonderful and light and great for a mid-week supper. Why not make double the quantity and freeze half at the end of step 3 for a later date? You could also make them using smoked cod, or a combination of smoked cod and haddock.
Pre-heat the oven to 200°C/400°F/Gas 6. Cook the potatoes in a pan of boiling, salted water until tender. Drain and mash well.
Meanwhile, place the fish in a saute-pan and cover with boiling water. Bring to the boil and simmer for 5 minutes until just cooked.
Drain the fish and remove the skin. Using a fork, flake the fish, discarding any bones. Mix together the potatoes, fish, hard-boiled egg, chives or parsley and salt and pepper. Dust your hands with flour to shape the mixture into 4 or 8 even-sized round or triangular cakes.
Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat In the breadcrumbs, making sure the cakes are completely covered.
Spray a little oil onto a baking sheet and arrange the fish cakes on top. Spray with a little more oil and bake for 25-30 minutes until crisp and golden. Serve warm.
- 450 g (1 Ib) floury potatoes, cubed
- 350 g (12 oz) smoked haddock
- 1 hard-boiled egg
- 2 tablespoons snipped chives or chopped fresh parsley
- 2 tablespoons plain flour, seasoned with salt and pepper
- 1 egg, beaten
- 100 g (4 oz) white breadcrumbs
- oil, for spraying
- salt and freshly ground black pepper