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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Taken from 'Fairworld' cookbook Ingredients:
225 g smoked haddock |
25 g butter |
250 g mashed potatoes |
1 egg |
1 teaspoon dijon mustard |
1 teaspoon mild curry paste |
1/2 teaspoon chili powder |
1/2 teaspoon ground turmeric |
black pepper |
fresh parsley (and coriander, small handful) |
75 g plain flour |
2 eggs, beaten |
75 g breadcrumbs |
vegetable oil (for frying) |
Directions:
1. Preheat the oven to 200C/400F/Gas 6 Top the haddock with the butter and cook under a hot grill for about 8 minutes until the fish can be flaked with a fork. Discard any skin or bones and mash the flesh and melted butter with the potatoes. Whisk together 1 egg, mustard, spices and herbs. Using a fork blend the egg mixture into the potatoes. Shape into 8 small cakes. Coat them in flour then in (2) beaten eggs then finally dip them in the breadcrumbs. Heat the oil and shallow-fry the cakes for 3-4 minutes on each side until golden brown. To ensure they are cooked right through, finish off in the hot oven for 15 minutes.
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