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Leek & smoked haddock fish cakes

Try our golden and crispy pan fried leek and smoked haddock fish cakes.

Ingredients

  • 750g Maris Piper potatoes, peeled and roughly diced
  • 300g leeks, trimmed and sliced
  • 25g butter
  • 300g smoked haddock fillet
  • 3 tbsp fresh parsley, chopped
  • freshly ground black pepper
  • 25g plain flour
  • 1 large egg, beaten
  • 100g breadcrumbs (made from 2-day-old white bread)
  • 3 tbsp sunflower oil

Method

  1. Cook the potatoes in a pan of lightly salted water for about 12 to 15 minutes until tender. Drain thoroughly, then mash.
  2. Meanwhile, cook the sliced leeks in the butter in a frying pan over a low heat for 5 minutes. Slice the fish into small cubes, add to the leeks, cover the pan and cook for a further 5 minutes, until fish is cooked through and flakes easily. Fold into the mashed potato with the parsley and pepper, then allow to cool.
  3. Shape the mixture into 8 flat cakes. Dust with the flour, dip in the beaten egg, then in the breadcrumbs to coat evenly.
  4. Heat the sunflower oil in a frying pan and cook the fish cakes for 3 to 4 minutes each side, until golden and crispy. Drain on to kitchen paper and serve hot.

Goes well with...

Douglas Green Chenin Blanc

Douglas Green Chenin Blanc

"Soft & lightly fruity, crisp white with deliciously juicy tropical & citrus flavours"

Perfect with..."Lovely with roast chicken or battered fish"

Grape:
Chenin Blanc
Country:
South Africa
Price:
£5 - £7
International Wine Challenge 2011 SilverDecanter World Wine Awards 2011 Commended
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4 Serves 4 people
25 Preparation time of 25 mins
30 Cooktime for 30 mins

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