Description
These spicy haddock fish cakes are a summery treat, combining flaky haddock with mashed potatoes and a kick of hot sauce for a deliciously crispy finish.
Ingredients
Units
Scale
- 500 g haddock (3-4 fillets)
- 4 medium potatoes
- 1/4 cup white wine
- 1 bunch green onions, finely chopped
- 1 small bunch parsley, finely chopped
- Juice of 1/2 lemon
- A dash of hot sauce
- Salt and black pepper to taste
- Olive oil for baking
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them, then set aside.
- Place the haddock fillets in an oven-safe dish. Add the white wine, a dash of olive oil, and a pinch of salt. Cover with foil and bake for about 20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the fish from the oven and let it cool slightly. Flake the fish into small pieces, discarding any skin and bones.
- In a large bowl, combine the mashed potatoes, flaked haddock, green onions, parsley, lemon juice, hot sauce, salt, and pepper. Mix until well combined.
- Shape the mixture into patties, about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and add a little olive oil. Fry the fish cakes in batches for about 3-4 minutes on each side, or until golden brown and crispy.
- Serve the fish cakes with aioli, a squeeze of lemon, and a cold beer.
Notes
Serve these fish cakes with aioli and a squeeze of lemon for extra flavor. They pair well with a cold beer. If you have leftover mashed potatoes, save them for lunch the next day. These fish cakes are a cost-effective alternative to crab cakes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 60