Haddock and Prawn Fishcakes
These fishcakes are perfect for midweek meals, weekend light-bites and adding some flavour to summer salads.
Preparation time
30 minutes
Serves
4
Ingredients
- 400g haddock, skinned and pin boned
- 200ml milk
- 2 bay leaves
- 150g baby prawns, squeezed of any excess water
- 6 Opies Lemon Slices, skin removed and the flesh finely chopped
- 250g potato, peeled and diced
- 1tbsp chopped fresh parsley
- 1 tsp chopped dill
- 100g breadcrumbs, stale bread works better
- 1 egg mixed with 3tbsp water
- 50g plain flour
- 100ml sunflower oil for frying
- For the pickle salsa
- 20 Opies Capers
- 4 slices of Opies Lemon finely chopped
- 4 Opies Cocktail Gherkins finely chopped
- Small handful of Parsley finely chopped
- 2tbsp Olive oil
- 3 tomatoes diced
- ¼ cucumber, peeled and finely chopped
Method
- Cook the potatoes until tender, drain and mash.
- Cook the haddock in the milk, add the bay leaves for about 5 minutes, then drain.
- In a large mixing bowl add the mashed potato, haddock, baby prawns, finely chopped lemon, parsley and dill. Season with salt and milled pepper and using a fork give the whole thing a good old mix.
- Now divide the mixture into 4 and shape into a fishcake. Put into the fridge to set for 20 minutes.
- Take 3 bowls, add the flour to one, beaten egg to one and the breadcrumbs to another.
- Dip the fishcake in the flour, shaking off any excess, then into the egg, again shaking off any excess and lastly into the breadcrumbs.
- In a large frying pan over a low-medium heat add the sunflower oil and cook the fishcakes until they are golden and crisp on both sides.
- Whilst the fishcakes are cooking make the pickle salsa by mixing all the chopped ingredients together, season with a little salt and milled pepper. Serve the fishcakes with the salsa and some crisp salad.
Hints and Tips: These fishcakes can be made ahead and frozen. Simply thaw them overnight in the fridge.
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