Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mine favorite haddock and chive fishcakes. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mine favorite Haddock and Chive Fishcakes is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Mine favorite Haddock and Chive Fishcakes is something that I have loved my whole life.
These smoked haddock and chive fishcakes will be loved by the whole family and are a handy standby for when you're too busy to cook. Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed.
To get started with this recipe, we have to prepare a few components. You can have mine favorite haddock and chive fishcakes using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Make ready 50 ml Milk
- Take 200 grams Smoked haddock Fillet
- Make ready 2 tsp Lemon Juice
- Take 1 tsp Worcestershire Sauce
- Get 1 tsp Creamed Horseradish
- Prepare 2 tsp Snipped fresh chives
- Get 2 tsp Finely chopped fresh parsley
- Prepare 100 grams Mashed potatoes
- Make ready 1 salt, pepper as you like
- Take 25 grams Fresh wholemeal breadcrumbs
- Prepare 3 tbsp Ketchup
If there is smoked haddock fishcakes on a menu when I eat out I. Fishcakes are a favourite and our slimming-friendly Smoked Haddock and Spring Onion Fishcakes are perfect if counting calories or following Weight Watchers. Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Most relevant Best selling Latest uploads.
Steps to make Mine favorite Haddock and Chive Fishcakes:
- 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.
- 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.
- 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.
- Serve immediately with salad and salsa or tartar sauce.
These tasty haddock fishcakes are soft and easy to cut, so make great knife and fork practice for toddlers. Remove the haddock and strain, and reserve the onion-flavoured milk. When cool enough to handle 'This guy was watching me out my window': Bindi Irwin reveals her terrifying pregnancy encounter. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Serve the fishcakes with the chilli jam and the watercress salad on the side.
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