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Categories:
haddock butter potatoes egg mustard Curry chili powder ground turmeric black pepper parsley flour eggs breadcrumbs vegetable oil
Viewed: 36 - Published at: 5 years agoIngredients
- 225 g smoked haddock
- 25 g butter
- 250 g mashed potatoes
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon mild curry paste
- 12 teaspoon chili powder
- 12 teaspoon ground turmeric
- black pepper
- fresh parsley (and coriander, small handful)
- 75 g plain flour
- 2 eggs, beaten
- 75 g breadcrumbs
- vegetable oil (for frying)
Method
- Preheat the oven to 200C/400F/Gas 6 Top the haddock with the butter and cook under a hot grill for about 8 minutes until the fish can be flaked with a fork.
- Discard any skin or bones and mash the flesh and melted butter with the potatoes.
- Whisk together 1 egg, mustard, spices and herbs.
- Using a fork blend the egg mixture into the potatoes.
- Shape into 8 small cakes.
- Coat them in flour then in (2) beaten eggs then finally dip them in the breadcrumbs.
- Heat the oil and shallow-fry the cakes for 3-4 minutes on each side until golden brown.
- To ensure they are cooked right through, finish off in the hot oven for 15 minutes.
