Easy haddock fishcakes served with rocket and homemade tartare sauce for a light & healthy dinner.
These are similar to my other haddock fishcake recipe but this one has had a Spring upgrade! These are baked instead of fried and served with a rocket salad and a tangy tartare sauce. I am loving the fact Spring has arrived and the lighter nights are coming. I am here for the lighter dinners!
The amount of fish cakes made from the ingredients obviously depends on how big you make the fishcakes but I like to make them small/medium size so that I serve two per person. Another great idea for these would be to make them mini and serve as a delicious starter or canape!
Total Cooking Time
25 Minutes
Ingredients (Serves 2)
For the fishcakes;
350g Haddock (skinless fillets)
350g Maris piper potatoes
100g Petit pois
1/2 Lemon (juice only)
80g Panko breadcrumbs
20g Parmesan (grated)
4tbsp Plain flour
1 Large egg
For the tartare sauce;
100ml Mayonnaise
1 Shallot (finely diced)
1.5 tbsp Capers (drained & chopped)
1.5 tbsp Gherkins (drained & chopped)
Squeeze lemon juice
Method
1. Start by making your tartare sauce, in a bowl combine the mayonnaise, shallot, capers, gherkins and lemon juice and mix to combine. Season to taste and set aside in the fridge until the fishcakes are ready.
2. Pre heat the oven to 180 and peel and cut your potatoes into quarters ready to boil.
3. Add your potatoes to salted boiling water and boil for around 10-12 minutes until soft.
4. Now lay your haddock fillets on a baking tray, season with salt & pepper and a squeeze of lemon juice and bake for 10 minutes.
5. When the potatoes are cooked drain and return them to the pan to steam dry for a couple of minutes. Now mash the potatoes until smooth and add seasoning and a table spoon of butter. Put the mashed potato into a large mixing bowl and set aside.
6. Break the haddock into large pieces and add to the mixing bowl with the potatoes.
7. If using frozen peas boil these, lightly crush them and add to the mix. Now mix together until fully combined and add the juice of half a lemon. Taste and if required add more seasoning.
8. Mix together the parmesan and panko breadcrumbs on a plate. Now flour your hands and shape the fishcakes into rounds. Once they have been shaped dip each fishcake into the plain flour, then the egg and finally the breadcrumbs.
9. Heat a little vegetable oil in a frying pan and fry the fishcakes on each side for one minute to get them golden. (You can skip this step if you like, I just like them having a golden colour which you don't achieve by putting straight into the oven.) Then finish in the oven for 10 minutes. Serve with a side of rocket, tartare sauce and enjoy!
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