Easy peasy fish cakes

I'm helping Seafish with their Fish is the Dish campaign to help demonstrate that cooking fish is easy.

My first challenge was to make fish cakes with wild and smoked haddock (thanks to DelishFish for sending it to me, I got a very nice phone call from the owner in Peterhead to check that I received it.)

One of my fears of fish is the fishy smell. So I thought I'd try these fish bags. There are 20 per bag, and they are easy to seal.

Here's my haddock all wrapped up and ready to be cooked (15 minutes in a hot 170 oven).

Ta da! Cooked! (It still smelled a bit though.)

Flaked smoked and wild haddock. I put it in the fridge to chill a bit.

After the flaked fish cools, you mix with mash, then form into little patties. I dipped them first in flour, then bread crumbs.

Here is the finished fish cakes! Yum. The girls (and Scottish hubby) loved them.

Jo's Fabulous Fish Cakes 

Serves: 5

Preparation time: 15 minutes

Cooking time: 4 minutes

Ingredients: 

5 fillets of your favourite fish such as Haddock

5 spring onions (chopped) *I didn't use these

Mashed potato

Breadcrumbs

2 eggs

Plain flour 

2 tsp chopped chilli (optional)  * I had some left over from our veg box, and used 1 tsp.

Oil for frying

How do you do it?

1. Cook the haddock in the oven – leave to cool. 

2. Make mash and leave to cool.

3. Break up fish and mix into mash, add in spring onions and chilli.

4. Form into required shapes, you can make croquettes, small cakes or larger cakes.

5. Then sort out a kind of production line: 1 bowl with plain flour, the next with beaten egg (or flour if you prefer) and the next one with breadcrumbs.

6. Coat cakes in flour, then egg then breadcrumbs and leave on a plate in the fridge for around 20 minutes to firm up.

7. Heat the frying pan and add a small amount of oil and fry each of the cakes until golden.  (Remember that the fish is already cooked, so you are just heating it through and getting a bit of colour). 

Enjoy!