Haddock Fish Cakes

Ingredients

  • 1.5-2lb Haddock Fillets – Approx 2 Haddock Fillets (Cooked)

  • 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

  1. In a food processor, finely dice onion, garlic, parsley, & fresh thyme. 

  2. 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).

  3. 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.

  4. If your ingredients are too wet, add 1/4 cup to 1/2 cup panko or leave in the fridge overnight.*

  5. Scoop up the mixture and mold with your hands in the shape of a ball

  6. Coat the ball with panko crumbs and place on a plate. Repeat until all the mixture has been used.

  7. Place the plate in the freezer for 8-10 minutes until firm, this will help them hold their shape when cooking.

  8. 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.

  9. 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.

  10. Serve with tartar sauce, or dipping sauce of your choice.

Fish RecipesRose Rome