Smoked Haddock and Herb Fishcakes

Crisp fishcakes make a tasty starter, and are a good way to use up leftover mashed potato.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Smoked Haddock and Herb Fishcakes

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    Ingredients

    10 oz smoked haddock fillet (finnan haddie), skinned salt and freshly ground black pepper
    1 cup mashed potatoes 1/3 cup all-purpose flour
    2 scallions, white and green parts, minced 1 large egg, beaten
    2 tbsp chopped parsley 3/4 cup dried bread crumbs
    grated zest and juice of 1/2 lemon 1/2 cup vegetable oil
    1/2 tsp Dijon mustard

    directions

    Prep: 10 min Total: 45 min
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    • 1

      Preheat the oven to 375°F (190°C). Place the smoked haddock in a baking dish with 3 tbsp water. Cover with aluminum foil. Bake for 15 minutes, until heated through. Uncover and let cool, then flake into pieces.

    • 2

      Mix the flaked haddock, mashed potato, scallions, parsley, lemon zest and juice, and mustard together in a bowl. Season with salt and pepper.

    • 3

      Divide the mixture into 12 cakes. Place the flour in a small dish, the beaten egg in another, and the bread crumbs in a third dish. Roll each fishcake in the flour, then dip into the egg, and coat with the bread crumbs.

    • 4

      Heat the oil in a large frying pan over medium heat. In batches, add the cakes and cook about 5 minutes, turning once, until golden brown. Transfer to paper towels to drain. Serve hot.

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