Haddock Fish Cakes
Ingredients
1/2 lb cooked potatoes (mashed)
1 cup Panko Crumbs
2 Eggs, whisked
2 tbsp milk
1/4 cup onion, finely diced
1 tbsp fresh thyme or 1/2 tbsp dried thyme
1 tbsp fresh chopped parsley – small handful for food processor
1 tbsp seafood seasoning (Old Bay)
1 tbsp chopped garlic
2 tbsp lemon juice
2 tbsp mayo
1 tbsp dijon mustard
1 tsp salt & pepper
Oil for cooking
Tartar Sauce (for dipping)
Makes 8 Crab Cakes
Preparation
In a food processor, finely dice onion, garlic, parsley, & fresh thyme.
Add cooked haddock, process lightly until the fish is shredded (basically, don’t puree the fish unless you prefer your fish cakes to have a ‘smooth’ consistency).
After everything is mixed, remove from food processor to set aside in a mixing bowl. Add the mashed potatoes, milk, whisked eggs, onion, lemon juice, Dijon mustard, seafood seasoning, salt & pepper. Mix ingredients thoroughly.
If your ingredients are too wet, add 1/4 cup to 1/2 cup panko or leave in the fridge overnight.*
Scoop up the mixture and mold with your hands in the shape of a ball
Coat the ball with panko crumbs and place on a plate. Repeat until all the mixture has been used.
Place the plate in the freezer for 8-10 minutes until firm, this will help them hold their shape when cooking.
Heat olive oil in a large frying pan over a medium heat. When the oil is hot, cook the fish cakes in batches for about 3-5 minutes per side, or until light golden brown.
Air fryer method: Spray the bottom of your air fryer with a cooking spray. Cook at 400 Degrees F for 5 min on one side, carefully flip over and cook the other side for another 4 – 5 minutes.
Serve with tartar sauce, or dipping sauce of your choice.