These aren’t just fish cakes; they’re luxurious spheres of indulgence. We craft them by folding delicately smoked flakes of premium fish with a vibrant medley of freshly chopped herbs, all nestled into a cloud of silky, whipped potato. Each bite offers a filling that is light yet satisfyingly rich, wrapped in a perfectly crisp, golden shell. What truly elevates these fish cakes is their versatility—they seamlessly adapt to any setting, adding a touch of elegant sophistication while delivering flavors that are both comforting and refined.
Ingredients (makes 6)
- 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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Whip up all the first ingredients together in a large bowl with a whisk.(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.