Easy Smoked Haddock Fishcakes with Scrunchions

 

Easy Smoked Haddock Fishcakes and Scrunchions

Smoked haddock fishcakes with flaked haddock, and mashed potato,  flavoured with lemon and parsley.

Prep time: 30 mins  Cook Time 10 mins

These easy fishcakes are a great choice for lunch or a main course for dinner.  

Ingredients:

2.5 cups potatoes peeled and diced small

1.5 cups of Smoked Haddock or other smoked fish

1 large squirt of lemon juice

1.5 tbsp  Parsley chopped

1 Egg whisked

4 tbsp Plain Flour 

3 tbsp vegetable oil for frying

If you prefer to watch, a video of the recipe here ➡️

Instructions

1. Bring a pan of lightly salted water to the boil. Peel and dice the potatoes into small chunks and simmer for 8-10 minutes until soft.

2. At the same time, poach the haddock in a large frying pan. Cover with cold water, bring to a boil then simmer for 6-8 minutes depending on the thickness of the fish. Remove the haddock and set it to one side.  

3. While the fish is cooking, mix together lemon and parsley in a bowl.

4. Drain and mash the potatoes and leave to cool. Spread the mash around a cold plate so that it cools more quickly. The mash needs to be cooled so you can shape it into fishcakes.

5. Remove the skin from the fish (if any), flake it and leave to cool.

6. Once the mash is cool, add to the bowl and mix together with the smoked haddock and egg.

  

7. Mold the mixture into patties, about 2cm thick. Dust with flour and can refrigerate over night for next day cooking or cook right away.

Enjoy!

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