Edwardian Fish Cakes recipe
At a glance
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Meal type | Lunch, Main Dish |
| Allergy list | Egg, Wheat |
| Misc | Serve Hot |
| Occasion | Formal Party |
| Region | British |
| Description | Wonderful old fashioned style fish cakes with smoked haddock, fresh wild haddock and fresh herbs. |
| From blog | Lavender and Lovage |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 8.8oz wild haddock fillets
- 7oz smoked haddock
- 15.8oz mashed potatoes
- 1 tablespoon parsley (fresh and chopped)
- 1 tablespoon chive
- 2 tablespoons anchovy essence
- 1 heaped tablespoon capers (drained and chopped)
- 1 egg (free-range, beaten)
- tablespoon bread crumb (fresh - for coating)
Directions
Step 1
Heat the oven to 190°C / 375°F / Gas Mark 5.
Step 2
Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks.
Step 3
Mix the fish, mashed potato, parsley, chives, capers and anchovy essence together until well combined. (Mix together carefully so as not to break up the fish too much.) Season, to taste, with some freshly ground black pepper. (No salt is needed as the anchovy essence and smoked haddock is already salty)
Step 4
Shape the mixture into 8 fish cakes, dip each one into the beaten egg and then coat with the breadcrumbs. Then set aside to chill in the fridge for 30 minutes.
Step 5
Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated right through, about 15 to 20 minutes.
Step 6
Serve with tartare sauce, salad leaves and bread for a light supper or lunch.
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