Salmon and haddock fish cakes with tomato mayo

servings6
1 hour 15 minutes

Ingredients

Mashed potato

  • 500g of potatoes
  • 20g of butter
  • 30ml of milk
  • 1 pinch of salt

Fish

  • 250g of smoked haddock, de-boned and skinned
  • 250g of salmon fillet, de-boned and skinned
  • 500ml of milk
  • 50g of curly parsley, finely chopped

Coating

  • 75g of plain flour
  • 3 eggs
  • 2 tbsp of milk
  • 300g of white breadcrumbs, fine
  • 1 pinch of white pepper
  • 1 pinch of salt
  • 200ml of rapeseed oil

Tomato mayo

  • 50g of reduced sugar and salt ketchup
  • 50g of light mayonnaise
  • 1 tsp lemon juice

Method

1
For the mashed potato, peel the potatoes and boil in lightly salted water until soft
  • 500g of potatoes
  • 1 pinch of salt
2
Strain off the water. While the potatoes are still hot, mash with the butter and milk. Once mashed, keep warm until required
  • 20g of butter
  • 30ml of milk
3
In a thick-bottomed saucepan, add the salmon and the smoked haddock, cover with milk. Place the pan over a medium heat and bring to the boil
  • 250g of smoked haddock, de-boned and skinned
  • 250g of salmon fillet, de-boned and skinned
  • 500ml of milk
4
Once boiling, remove from the heat. Leave the salmon and smoked haddock to cool in the milk to room temperature, then strain off the milk
5
Flake the fish and add to the warm mashed potato. Add the chopped curly parsley
  • 50g of curly parsley, finely chopped
6
Shape the mixture into 10cm cylinders - approximately 120g each. The mix should make 12 fish cakes
7
Prepare 3 bowls for the coating. In the first, add the flour, salt and white pepper. In the second, lightly whisk the milk and eggs together. Add breadcrumbs to the third bowl
  • 75g of plain flour
  • 1 pinch of salt
  • 3 eggs
  • 2 tbsp of milk
  • 300g of white breadcrumbs
  • 1 pinch of white pepper
8
Dip the fish cakes into the flour, then the beaten egg mix and finally into the breadcrumbs - make sure each fish cake is evenly coated
9
Place a large pan over a medium-high heat. Add the rapeseed oil and once hot, shallow-fry the fish cakes until golden brown all over
  • 200ml of rapeseed oil
10
Transfer the fish cakes to a plate covered with kitchen paper to remove any excess oil
11
For the tomato mayonnaise, stir the ingredients together in a bowl until well combined
  • 1 tsp lemon juice
  • 50g of reduced sugar and salt ketchup
  • 50g of light mayonnaise
12
Serve the hot fish cakes with a dollop of the tomato mayonnaise