Salmon and Haddock Fish Cakes
Salmon and haddock combined with potatoes and deep fried to produce golden crispy fish cakes.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Fresh Salmon, Fillet | Main | Fry | 30 mins to 1 hour |
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.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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