We use premium smoked fish, fresh herbs, and a blend of spices, every bite delivers a harmonious balance of smoku and zesty tastes to savour. Serve as a starter or main, these creamy mashed potato fish cakes are a versatile addition to your table.
Ingredients
- 2 cups cold mashed potatoes
- 220g cooked, flaked smoked haddock
- 1 egg, lightly beaten
- 1 tbsp chopped parsley,
- 1 tbsp chopped chives
- 1 tsp chopped celery leaves
- Sea salt and ground black pepper
- 1/2 cup cornmeal
- Oil for frying
Instructions
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Mix all the first ingredients together in a large bowl. (except oil)
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Form into burger size cakes and set in the fridge for a few minutes.
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Heat enough oil to come halfway up the fish cakes
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Dust each cake on the cornmeal. Fry the cakes, making sure they don't touch each other, over medium-high heat, until they are nicely browned -about 3 minutes each side
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Set the finished cakes on the rack in the oven.