I love fish cakes, I usually make them with just normal potato and salmon. But using Smoked Haddock and spring onion has so much more flavour!
This recipe takes just over an hour to make and makes 7 fish cakes.
2 Boneless Smoked Haddock Fillets (280g)
2 Jumbo Spring Onion
1/2 a Medium Onion
1 tablespoon all-purpose seasoning
2 tablespoons of dill
1 tablespoon of butter
6oog of Frozen Sweet Potato Chunks
180g of natural breadcrumbs
1 Tablespoon of butter
5 tablespoons of garlic olive oil
- Pre heat the oven at 190c. Peel and dice the spring onion and medium brown onion. Lightly fry in a frying pan on a medium heat in garlic olive oil (2 tablespoons) for 5 minutes. Once cooked set to one side
- Add the frozen sweet potato chunks to a large saucepan cover with water and boil for 10 minutes. Once part boiled drain the sweet potato of the water and add to a large mixing bowl.
- Using a hand blender create sweet potato mash, but don’t let it get too smooth. Add the butter and spring onion/onion mix and stir together. Leave to one side to cool down.
- Remove the skin from the smoked haddock and lightly fry in garlic olive oil (3 tablespoons). As it starts to cook using a wooden spoon flake the fish. You should fry the fish for just under 10 minutes.
- Once your fish is cooked add to the sweet potato mash, sprinkle the dill and all-purpose seasoning. And combine all the ingredients together (leave to cool for 10 minutes).
- Whisk an egg into a bowl and empty the breadcrumbs into another. Shape into small rounds they should be around 3.5 inches wide and 1 inch deep.
- Dip each fish cake in the egg (making sure all sides are coated) and cover in breadcrumbs. Do this for each fish cake, it should make 7 fish cakes and set aside.
- Using the same frying pan from earlier, coat with spray oil and out on a high heat. Fry each fish cake so each side is golden.
- Place on a large baking tray and place in the oven for 15 minutes.
I served mine with garlic roasted sweet peppers and a poach egg with some sweet chilli sauce! Enjoy 🙂