These delightful haddock fishcakes fill the mouth with a rich, lightly smoked flavour from the fish which is perfectly in balance with the gentle creamy citrus flavour from the sauce. Enjoy with seasonal vegetables or a crisp salad.
2 people made this
Makes: 6 haddock fishcakes
For the fishcakes
400g potatoes, peeled and chopped
55ml full fat milk
2 tablespoons creamed horseradish
salt and pepper, to taste
400g haddock, cooked and flaked
3 tablespoons chopped fresh parsley
juice of 1/2 lemon
1 egg, lightly beaten
2 tablespoons plain flour
2 tablespoons olive oil
For the lemon sauce
55ml white wine
zest and juice of 1/2 lemon
2 teaspoons cornflour
2 teaspoons cold water
110ml double cream
2 tablespoons chopped fresh chives
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Method Prep:20min › Cook:40min › Ready in:1hr
For the fishcakes:
Bring a large saucepan of water to the boil and add the potatoes. Cook for 20 minutes until soft then drain. Mash together with the milk, butter, horseradish and seasoning. Transfer to a mixing bowl. Into the mixing bowl add the flaked fish, breadcrumbs, herbs, lemon juice and egg. Mix well with the hands and form into 6 cakes. Pat the cakes with the flour.
In a frying pan over a medium heat, warm the oil then fry the fish cakes for 5 to 8 minutes on each side until golden brown.
For the lemon sauce:
Meanwhile, in a saucepan over a medium heat add the wine and lemon zest and juice and simmer to reduce to half. Mix the cornflour with the water and add to the saucepan. Add in the cream and chives and stir until thickened.
To serve, place the fishcakes on warm serving plates and pour the sauce over. Serve immediately.