I’ve been meaning to write a recipe for a while now and to start incorporating my cooking into my blog. I think these haddock fishcakes are the perfect place to start.
I was lying in bed last week and trying to work out what ingredients I had in the house. Upon realising I had some haddock in the freezer and a spare sweet potato, I decided to attempt to make fishcakes. These were definitely worth it, and I was so happy with them. They also work well frozen for another day when you just can’t be bothered! 🙂
I made three out of the mixture but you could make more if made smaller.
Takes about 30-45 minutes
2 skinless and boneless haddock fillets (roughly around 250g)
1 whole sweet potato peeled, and chopped into chunks (roughly 350g)
1 medium leek chopped
2 spring onions chopped
juice of 1 lemon
2 slices of wholemeal bread blitzed into breadcrumbs (alternatively store bought breadcrumbs)
1 large egg whisked
1 tbsp of plain flour
salt and pepper
Extra virgin olive oil
- Heat the oven to about 180°C and bring a pan of water to boil. Place the haddock on a baking tray (I like to line my baking trays with tin foil to reduce the washing up) and place in the oven. At the same time, place your sweet potato chunks into the water. Leave the haddock to cook and the potatoes to boil for 10-15 minutes.
- Meanwhile, chop your leek and spring onions and place them into a large mixing bowl. Set aside.
- Blitz or blend the bread slices to create a small heap of breadcrumbs. Place into a bowl and set aside.
- Whisk the egg in a separate bowl and set aside.
- Once the haddock is ready, bring it out of the oven and leave to cool for a little.
- Drain the potatoes and place into a bowl. If you have a potato masher, use it to mash the sweet potato chunks. If you don’t, a fork and a little bit of arm strength will work just fine.
- Add the sweet potato mash to the leek and spring onion bowl. The haddock should pull apart into small pieces relatively easily. Add to the bowl too.
- Combine the mixture, as well as adding the lemon juice, seasoning with some salt and pepper.
- Add the flour to the mixture to dry it a little and help it to stick together.
- With your hands, form the mixture into small cakes. These can be as big or small as you like. I made mine into three larger cakes.
- Paint the whisked egg over the cakes and then pat the breadcrumbs onto the cakes so they’re fully covered.
- Heat the oil in a frying pan, enough to shallow fry the cakes.
- Once the pan is hot, place the cakes into the oil, letting them sizzle on each side for about 1-2 minutes. The breadcrumbs should look golden when you change the sides.
- When the fishcakes are looking crispy and golden they’re ready to go!
They are great to serve with some tenderstem broccoli, asparagus tips, cherry tomatoes or a nice salad.
If you make them, let me know how it goes and I hope you enjoy! 🙂 x