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Haddock & Mushy Pea Fishcakes




Source of Recipe


the web


List of Ingredients




700g (1lb 9oz) floury potatoes, eg Maris Piper or King Edward, peeled
and diced

400g (14oz) haddock fillet

300ml (10fl oz) milk

1 tbsp mint jelly

300g can of mushy peas

2 tbsp plain white flour, seasoned

1 egg, beaten

8-10 tbsp natural dried breadcrumbs

sunflower oil, for frying

1 lemon

3 tbsp mayonnaise

coarse sea salt and freshly ground black pepper

For the chunky chips

3 large red potatoes, eg Desiree

1-2 tablespoons olive oil

Recipe



Preheat the oven to 220C/425F/Gas Mark 7. Cook the diced potatoes in a
large pan of boiling water for 12-15 minutes, until tender.

Cut the red skins into chunky chips and cook in a separate pan of
boiling water for five minutes. Pour the olive oil into a shallow baking
tray and place in the oven.

Place the haddock in a saute pan and pour over the milk. Cover, bring to
the boil and then remove from the heat and set aside for five minutes or
so, until cooked through.

Drain the chunky chips in a colander, shaking them well to roughen up
the edges a little. Remove the hot tray from the oven and tip in the
chips, tossing to coat them in the hot oil. Sprinkle with salt and
return to the oven for 15-20 minutes, until crisp and golden brown.

Drain the diced potatoes well and return to the pan. Add the mint jelly
and some salt and pepper and mash together. Remove the fish from the pan
and drain it well, discarding the milk. Flake the fish into the
potatoes. Add the mushy peas and stir together. Shape the mixture into
four firm, even-sized cakes.

Dust the cakes lightly with seasoned flour. Put the beaten egg in a
shallow bowl and spread out the breadcrumbs on a plate. Then dip the
fishcakes into the beaten egg and then into the breadcrumbs.

Heat a little sunflower oil in a frying pan and gently cook the
fishcakes for two minutes on each side until crisp and golden. Drain on
kitchen paper. The fishcakes may have to be cooked in two batches.

Cut the lemon into wedges. Squeeze a little lemon juice into the
mayonnaise. Divide the fishcakes and chips between two plates and serve
each with a dollop of lemon mayo and a lemon wedge.

Serves 4.