These are not standard fish cakes; they are velvet spheres of indulgence. We fold delicately smoked flakes of premium fish and a generous tangle of bright, hand-chopped herbs into a cloud of creamy, whipped potato. The result is a filling that is dense yet airy, encased in a shatteringly crisp, golden exterior.
Ingredients
- 2 cups cold mashed potatoes
- 220g cooked, flaked Smoked Haddock
- 1 egg, lightly beaten
- 1 tbsp chopped Parsley,
- 1 tbsp chopped chives
- 1 tsp chopped celery leaves
- Sea salt and ground black pepper
- 1/2 cup Cornmeal
- Oil for frying
Instructions
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Whip up all the first ingredients together in a large bowl with a whisk.(except oil)
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Form into burger size cakes and set in the fridge for a few minutes.
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Heat enough oil to come halfway up the fish cakes
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Dust each cake on the cornmeal. Fry the cakes, making sure they don't touch each other, over medium-high heat, until they are nicely browned -about 3 minutes each side
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Set the finished cakes on the rack in the oven.