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Smoked Haddock and Herb Fishcakes

Smoked Haddock and Herb Fishcakes
Smoked Haddock and Herb Fishcakes is a dairy free recipe with 6 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 19g of fat, and a total of 260 calories. Head to the store and pick up bread crumbs, potatoes, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
Preheat the oven to 375F (190C).
Equipment you will use
OvenOven
2
Place the smoked haddock in a baking dish with 3 tbsp water. Cover with aluminum foil.
Ingredients you will need
Smoked HaddockSmoked Haddock
WaterWater
Equipment you will use
Aluminum FoilAluminum Foil
Baking PanBaking Pan
3
Bake for 15 minutes, until heated through. Uncover and let cool, then flake into pieces.
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OvenOven
4
Mix the flaked haddock, mashed potato, scallions, parsley, lemon zest and juice, and mustard together in a bowl. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Lemon ZestLemon Zest
Green OnionsGreen Onions
HaddockHaddock
MustardMustard
ParsleyParsley
PotatoPotato
JuiceJuice
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BowlBowl
5
Divide the mixture into 12 cakes.
6
Place the flour in a small dish, the beaten egg in another, and the bread crumbs in a third dish.
Ingredients you will need
BreadcrumbsBreadcrumbs
All Purpose FlourAll Purpose Flour
EggEgg
7
Roll each fishcake in the flour, then dip into the egg, and coat with the bread crumbs.
Ingredients you will need
BreadcrumbsBreadcrumbs
All Purpose FlourAll Purpose Flour
RollRoll
DipDip
EggEgg
8
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.
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Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
9
Transfer to paper towels to drain.
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Paper TowelsPaper Towels
10
Serve hot.
11
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DifficultyExpert
Ready In1 h
Servings6
Health Score4
Dairy Free
DietsDairy Free
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