Tuesday, 28 April 2009
Actually it's not really.
I just fancied fishcake the other day for lunch.
So I threw together a little smoked haddock with some mashed potato, added some capers and gherkin, tossed in some chopped red onion and leek, shaped and then rolled the little beggars in oatmeal.
I then fried them in some groundnut oil and we ate them in the sunshine with a little salad and a lot of wine.
Smoked Haddock Oatmeal Fishcakes
12oz (350g) smoked haddock - cooked
12oz (350g) cooked new potatoes in their skins
1 tablespoon of chopped gherkins
1 tablespoon of chopped capers
1 small red onion- chopped
1 small leek - chopped
1 heaped tsp of wholegrain mustard
2 eggs – beaten
6oz (175g) pin head oatmeal
6 tablespoon ground nut oil for frying (might need more if your pan is large)
Salt and pepper
1. Roughly mash the haddock with the potato, so it still has flakes in it. Stir in the gherkins and capers. Mix in the red onion, leek, mustard and season with black pepper.
2. Shape into 8 flat cakes. Place them on a plate, cover with cling film and leave in the fridge for a couple of hours to firm up. Can be over night. Make sure all the ingredients when mixed together though, are cold.
3. Tip the beaten eggs onto a large flat plate and spread out the oatmeal on another. Dip the fishcakes in the egg, covering well and then into the oatmeal
4. It is really important that you make sure the sides are well crumbed too.
5. Heat a shallow film of oil in a large frying pan over a medium heat. Add the fishcakes, in batches of 4 and fry for 4 minutes or so on each side until golden brown.