Haddock And Parsley Fish Cakes Recipe

Name: Haddock And Parsley Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g potatoes; 300 g haddock; 300 g smoked haddock; 300 ml milk; 1 lemon; 4 tablespoons parsley; 4 spring onions; 4 tablespoons capers; 2 eggs; 15 g butter; 150 g breadcrumbs; 4 tablespoons flour; oil; 6 tablespoons mayonnaise; 6 tablespoons yoghurt; 2 sun-dried tomatoes; 360 g spinach

Servings: persons

500 g potatoes
300 g haddock
300 g smoked haddock
300 ml milk
1 lemon
4 tablespoons parsley
4 spring onions
4 tablespoons capers
2 eggs
15 g butter
150 g breadcrumbs
4 tablespoons flour
oil
6 tablespoons mayonnaise
6 tablespoons yoghurt
2 sun-dried tomatoes
360 g spinach

1
Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
2
Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
3
Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
4
Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
5
Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
6
Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
7
Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 500 g potatoes, 300 g haddock, 300 g smoked haddock, 300 ml milk, and more.

Yes, Haddock And Parsley Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Haddock And Parsley Fish Cakes

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