Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mine favorite haddock and chive fishcakes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Mine favorite Haddock and Chive Fishcakes is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mine favorite Haddock and Chive Fishcakes is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular 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 cook that.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Take 50 ml Milk
- Get 200 grams Smoked haddock Fillet
- Take 2 tsp Lemon Juice
- Take 1 tsp Worcestershire Sauce
- Take 1 tsp Creamed Horseradish
- Get 2 tsp Snipped fresh chives
- Take 2 tsp Finely chopped fresh parsley
- Get 100 grams Mashed potatoes
- Prepare 1 salt, pepper as you like
- Make ready 25 grams Fresh wholemeal breadcrumbs
- Prepare 3 tbsp Ketchup
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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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