Smoky Fish Cakes

14th May 2019

Serves 4  | ready in 1 hour

200g cod fillets
200g natural smoked haddock fillets
500g potatoes peeled and diced
1 tablespoon butter
4 spring onions washed , trimmed and finely chopped
1 egg, beaten
100g Beechwood finely grated
Mozzarella cut into 4 cubes
Salt and freshly ground pepper, to taste
2 tbsp (30 mL) fresh parsley, chopped
8 tablespoons breadcrumbs
2 Tbsp olive oil

  • Place the fish fillets in a buttered dish, season to taste and cover with foil. Bake in a moderate oven until the fish is cooked through. Allow to cool slightly remove any skin and bones and then flake with a fork
  • Boil potatoes until tender but do not over cook, drain well
  • Transfer to a mixing bowl then add butter and grated Beechwood, butter mix together well. Add beaten egg and mix together thoroughly
  • Add chopped spring onions and flaked fish then season to taste with salt and pepper
  • Mix together breadcrumbs and parsley, spread out crumbs on a plate
  • Divide potato mixture into 4 and roll firmly into a balls. Insert a cube of Mozzarella into each ball and roll again to ensure cheese is encased in potato
  • Press balls gently to form cake shape then coat each cake in breadcrumbs and place on greaseproof paper
  • Chill for 10 minutes to allow cakes to firm up
  • Heat oil in a large heavy sauté pan over medium heat. Cook fish cakes for 4–5 minutes on each side until hot and golden brown.
  • Serve over green salad leaves