Fish cakes

By Drum Digital
05 July 2016

These aren’t your typical fish cakes – they’re filled with flavour.

By Hope Malau

Serves: 4

Preparation: 10 min

Cooking: 35 min

3 x 300 g haddock

50 g butter, melted

4 spring onions, thinly sliced

3 potatoes, boiled

a handful of parsley, finely chopped

flour, for dusting

30 ml (2 T) oil

salt and freshly ground black pepper


15 ml (1 T) lemon juice

2 egg yolks

60 g butter

a small handful of chives, chopped

Preheat the oven to 200 °C.

  1. Brush the fish with half the melted butter and season well. Pop onto a baking sheet and roast for 12 minutes until just cooked through. Leave to cool, then peel back the top layer of skin from each fish and flake into small chunky pieces. Leave to drain on a paper towel.
  2. Heat the remaining melted butter in a small pan. Add the spring onions and cook gently for 1 minute. Set to one side.
  3. Pop the boiled potatoes into a bowl and mash until smooth, then stir in the spring onions, flaked fish and parsley. Season to taste. Using lightly floured hands, shape the mixture into 4 thick fish cakes. Cover and chill for at least 1 hour.
  4. Heat the oil in a large frying pan. Dust each cake with more flour, add to the pan and cook over medium heat for 3 minutes on each side until golden brown. Transfer to a greased baking tray and bake for 12 minutes until hot all the way through.
  5. Sauce Place the lemon juice and egg yolks in an ovenproof bowl and beat until thick. Beat the egg mixture into a pot of simmering water for 8 minutes. Add the butter piece by piece until well blended.
  6. Season with salt and pepper, add the chives and pour over the fish cakes.

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