Mine favorite Haddock and Chive Fishcakes

Name: Mine favorite Haddock and Chive Fishcakes
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 50 ml Milk; 200 grams Smoked haddock Fillet; 2 tsp Lemon Juice; 1 tsp Worcestershire Sauce; 1 tsp Creamed Horseradish; 2 tsp Snipped fresh chives; 2 tsp Finely chopped fresh parsley; 100 grams Mashed potatoes; 1 salt, pepper as you like; 25 grams Fresh wholemeal breadcrumbs; 3 tbsp Ketchup

Chef Martinec @cook_2769483

Fishcake with salad and coriander salsa YUM

Chef Martinec @cook_2769483

Fishcake with salad and coriander salsa YUM

Saved

Ingredients

40 mins

4 servings

50 mlMilk
200 gramsSmoked haddock Fillet
2 tspLemon Juice
1 tspWorcestershire Sauce
1 tspCreamed Horseradish
2 tspSnipped fresh chives
2 tspFinely chopped fresh parsley
100 gramsMashed potatoes
1salt, pepper as you like
25 gramsFresh wholemeal breadcrumbs
3 tbspKetchup

Saved

Steps

40 mins

1

Put the milk and fish in a shallow pan, cover with a sheet of baking parchement and bring slowly to the boil. Reduce the heat so the liquid is just simmering and poach the fish for 5 minutew. Drain, reserving the milk, and leave to cool.
2

Remove the skin an any bones from the haddock. Put the haddock in a food proccesor with lemon juice, Worcestershire sauce and horseraddlish and process until smoth. Alternatively, use a fork to mash together all the ingredients.
3

Stir in the reserved milk, chives, parsley, potatoes and seasoning. Shape the mixture into four fiscakes and coat with the breadcrumbs. Pre-heat the grill. Cook under moderate grill for 5m on each side, or until lightly browned.
4

Serve immediately with salad and salsa or tartar sauce.