Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mine favorite haddock and chive fishcakes. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Mine favorite Haddock and Chive Fishcakes is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Mine favorite Haddock and Chive Fishcakes is something that I’ve loved my entire life. They are fine and they look fantastic.
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 particular recipe, we must prepare a few ingredients. You can have mine favorite haddock and chive fishcakes using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Get 50 ml Milk
- Get 200 grams Smoked haddock Fillet
- Take 2 tsp Lemon Juice
- Get 1 tsp Worcestershire Sauce
- Get 1 tsp Creamed Horseradish
- Get 2 tsp Snipped fresh chives
- Take 2 tsp Finely chopped fresh parsley
- Take 100 grams Mashed potatoes
- Make ready 1 salt, pepper as you like
- Get 25 grams Fresh wholemeal breadcrumbs
- Make ready 3 tbsp Ketchup
This easy to follow recipe for Smoked Haddock fishcakes is an absolute favorite of mine. 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.
Instructions 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.
Fishcakes are the perfect example of a marriage of convenience which has become far more than the sum of its leftover parts - they Hugh Fearnley-Whittingstall and Nick Fisher use smoked mackerel in the Fish Book, which is a new one on me, although I often include a little smoked haddock in my mix. Mash the potatoes and stir in the flour, chives and sweetcorn. Smoked haddock with tomatoes & chive dressing. Try this new idea for fishcakes - they contain smoked haddock and hidden greens - then serve with a contrasting dipping sauce. These Thai fishcakes are a favourite of mine.
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