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Salmon and Haddock Fish Cakes

Recipe Information

Ingredients

• 2 medium potatoes, peeled and cut into quarters
• 284ml carton fish stock
• 200g salmon fillet, skinned and cut into 4cm dice
• 200g haddock fillet, skinned and cut into 4cm dice
• 1 shallot, finely chopped
• 15g packet herbs for fish, finely chopped
• Salt and freshly ground black pepper
• 50g plain white flour
• 1 medium egg, beaten
• 50g fresh white breadcrumbs
• 1 lime, cut into quarters

Method

Preheat a deep fat fryer to 160°C

Place the potatoes in a saucepan, cover with cold water, bring to the boil and simmer gently until just cooked. Drain well and mash well.

Put the stock into a saucepan, bring to the boil and add the fish. When the fish is cooked, drain well and allow to cool.

Mix the mash, fish, shallot, herbs and seasoning together. Divide into 8 and shape into cakes. Coat first with the flour, then egg and finally the breadcrumbs.

Cook in a deep fat fryer for approximately 5 minutes. Drain on kitchen paper. Serve with a wedge of lime and a tomato and red onion salsa.