Fancy Fishcakes
- 2 lbs potatoes, peeled and cut up into 2-inch pieces
- 1 12 ounces butter
- 3 spring onions, chopped fine (scallions)
- 200 g just over 7 oz. smoked haddock (NOT the yellow dyed stuff)
- 200 g just over 7oz . mixture smoked salmon, and any other cooked seafood of your choice, ie. shrimp, crayfish, etc
- 3 eggs, beaten
- panko breadcrumbs
- oil (for frying)
- fresh lemon wedge, to serve
- Boil the potatoes for 15 minutes,or until tender.
- Drain.
- Let cool a bit, and when still warm mash the potatoes until smooth, together with the butter.
- In a pan, gently fry the haddock in a little oil until cooked through,about 8-10 minutes depending on the thickness of the fillet.
- When done, let it cool and flake the meat, picking over for bones.
- When the potatoes are quite cold, mix in the spring (green) onions and the flaked fish, the chopped salmon and your other seafood of choice.
- Form the mixture into balls and then flatten into 'cakes', about 3" across and about 3/4" thick.
- Dip each cake in flour, beaten egg and panko breadcrumbs.
- Fry the cakes in some oil, enough to get them a nice golden colour and heat them through piping hot - very important!
potatoes, butter, spring onions, just, just, eggs, breadcrumbs, oil, lemon
Taken from www.food.com/recipe/fancy-fishcakes-378381 (may not work)