Golden panko breaded haddock & spring onion fishcakes smothered in applewood smoked cheddar sauce, the perfect comfort food!
Total Cooking Time
40 Minutes
Ingredients (Serves 4)
350g Haddock (I buy this)
350g Maris piper potato (mashed)
500ml Semi-skimmed milk
1 Spring onion (finely chopped)
1/2 Bunch chive (finely chopped)
1/2 Lemon (juice only)
80g Panko breadcrumbs
100ml Vegetable oil for frying
For the cheese sauce;
300ml Semi-skimmed milk
25g Unsalted butter
20g Plain flour
150g Smoked applewood cheddar
1/2 tsp Dijon mustard
Method;
1. Peel and chop the potatoes into equal sizes and put into a pan of boiling salted water for 12 minutes.
2. Drain & mash the potatoes, add a tbsp of butter, season and set aside to cool.
3. Add the milk to a large pan and slowly heat, now add the haddock and poach for 3-4 minutes.
4. Remove the haddock from the pan and strain the milk into a jug to use later in the cheese sauce.
5. In a large bowl mix the haddock, potato, spring onion, chive & lemon juice. Season with salt & pepper, put a little flour on your hands and form the fishcakes.
6. Dip each fishcake into flour, egg & then panko breadcrumbs, leave on a tray ready to fry.
7. Start the cheese sauce by melting butter in a sauce pan, then add the flour and cook for around 1 minute. Gradually add the reserved milk in small amounts at a time, whisking after each addition to avoid lumps of flour. Continue to whisk on a low heat until the sauce thickens and then remove from the heat to add the cheese and mustard. If the sauce seems too thick add a tablespoon of milk to loosen. Keep this on a low heat until the fishcakes are ready.
8. Add vegetable oil to a large frying pan and fry the fishcakes for around 3 minutes per side until crisp & golden.