Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mine favorite haddock and chive fishcakes. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
This haddock fish cake recipe is an easy fish recipe for fish patties. Dust the cakes in flour, then dip them in the beaten egg and finally roll them in the breadcrumbs until covered. Smoky haddock flaked into hot mashed potato with creamy Dijon mustard, masses of chives and egg to bind, is a sublime combination.
Mine favorite Haddock and Chive Fishcakes is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Mine favorite Haddock and Chive Fishcakes is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook mine favorite haddock and chive fishcakes using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Get 50 ml Milk
- Take 200 grams Smoked haddock Fillet
- Make ready 2 tsp Lemon Juice
- Make ready 1 tsp Worcestershire Sauce
- Prepare 1 tsp Creamed Horseradish
- Get 2 tsp Snipped fresh chives
- Make ready 2 tsp Finely chopped fresh parsley
- Take 100 grams Mashed potatoes
- Get 1 salt, pepper as you like
- Make ready 25 grams Fresh wholemeal breadcrumbs
- Make ready 3 tbsp Ketchup
Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. Dreamstime is the world`s largest stock photography community. These mini Thai fishcakes are the perfect get-ahead option for a party or get together as they can be made ahead, frozen and cooked when needed.
Steps to make Mine favorite Haddock and Chive Fishcakes:
- Put the milk and fish in a shallow pan, cover with a sheet of baking parchement and bring slowly to the boil. Reduce the heat so the liquid is just simmering and poach the fish for 5 minutew. Drain, reserving the milk, and leave to cool.
- Remove the skin an any bones from the haddock. Put the haddock in a food proccesor with lemon juice, Worcestershire sauce and horseraddlish and process until smoth. Alternatively, use a fork to mash together all the ingredients.
- Stir in the reserved milk, chives, parsley, potatoes and seasoning. Shape the mixture into four fiscakes and coat with the breadcrumbs. Pre-heat the grill. Cook under moderate grill for 5m on each side, or until lightly browned.
- Serve immediately with salad and salsa or tartar sauce.
Top tip for making Haddock, salmon and prawn mini Thai fishcakes. You can change the fish depending on your taste, blitzed prawns are also delicious. That's how our members have described these beauties. Whats more the kids will love them too! Cook now, cook later, freeze… Fishcakes are a favourite and our slimming-friendly Smoked Haddock and Spring Onion Fishcakes are perfect if counting calories or following Weight Watchers.
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