Wonderful old fashioned style fish cakes with smoked haddock, fresh wild haddock and fresh herbs.
250g wild haddock fillets
200g smoked haddock
450g mashed potatoes, leftovers
1 tablespoon fresh chopped parsley
1 tablespoon chives
2 tablespoons Anchovy essence
1 heaped tablespoon capers, drained and chopped
1 free-range egg, beaten
4 to 6 tablespoons fresh breadcrumbs (for coating)
Wonderful old fashioned style fish cakes with smoked haddock, fresh wild haddock and fresh herbs. If you can source Panko crumbs, they make a better coating than normal breadcrumbs. These can be made well in advance and are all the better for being chilled for several hours, which helps the fish cakes keep their shape during cooking.
Heat the oven to 190C/375F/Gas 5.
Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks.
Mix the fish, mashed potato, parsley, chives, capers and anchovy essence together until well combined. (Mix together carefully so as not to break up the fish too much.) Season, to taste, with some freshly ground black pepper. (No salt is needed as the anchovy essence and smoked haddock is already salty)
Shape the mixture into 8 fish cakes, dip each one into the beaten egg and then coat with the breadcrumbs. Then set aside to chill in the fridge for 30 minutes.
Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated right through, about 15 to 20 minutes.
Serve with tartare sauce, salad leaves and bread for a light supper or lunch.