These wonderful haddock fishcakes are a favourite in our household and just perfect alongside a salad as a main meal.
2 people made this
Makes: 8 haddock fish cakes
3 tablespoons olive oil
1/2 red onion, finely chopped
1 clove garlic, minced
1/2 small red chilli, seeded and minced
1 stick celery, finely chopped
450g cooked smoked haddock, flaked
1 tablespoon lemon juice
salt and pepper, to taste
1 egg, lightly beaten
1/2 teaspoon English mustard powder
1 teaspoon cayenne pepper
1/2 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon butter
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Method Prep:15min › Cook:16min › Ready in:31min
In a frying pan over a medium heat, warm the oil then add the onion, garlic, chilli and celery. Cook and stir for 5 minutes until the onions are soft and the garlic is fragrant. Remove from the heat and turn out into a large mixing bowl. Add all of the other ingredients, except the breadcrumbs and butter, then mix well with hands.
Divide the mixture evenly into eight haddock cakes. Spread the breadcrumbs out onto a plate then toss the cakes in the breadcrumbs.
Heat a frying pan and melt the butter. Fry the haddock cakes for 6 to 8 minutes on each side until golden brown. Remove from the heat and serve immediately.