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Scottish Fish and Potato Cakes
Savory cakes made from flaked cooked fish (traditionally haddock) mixed with mashed potatoes, herbs, and sometimes a touch of onion. These are pan-fried until golden brown and crispy, often served as a light meal or a side dish.
ð§ ææ
- 400 g Smoked haddock(cooked and flaked (skin and bones removed))
- 500 g Potatoes(floury variety, cooked and mashed)
- 1/2 small Onion(finely chopped and sautéed until soft)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh chives(chopped)
- 1 large Egg(beaten)
- 2-3 tbsp Plain flour(for binding and dusting)
- for frying Butter or oil
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the mashed potatoes, flaked smoked haddock, sautéed onion, chopped parsley, and chives. Season with salt and pepper to taste.
- 2
Add the beaten egg and 2 tablespoons of plain flour to the mixture. Mix gently until just combined. The mixture should hold together when pressed. If it seems too wet, add a little more flour.
- 3
Shape the mixture into round, flat cakes, about 1.5-2 cm thick. You can lightly dust your hands with flour to prevent sticking.
- 4
Heat a tablespoon of butter or oil in a non-stick frying pan over medium heat. Carefully place the fish cakes in the pan, ensuring not to overcrowd it. Fry for 4-6 minutes per side, until golden brown and heated through.
- 5
Remove the fish cakes from the pan and drain on paper towels. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the potatoes are well-mashed and relatively dry for the best texture.
- âDon't overmix the ingredients, as this can make the cakes tough.
- âIf you don't have smoked haddock, other firm white fish like cod or pollack can be used, though the flavor will be different.
- âFor a crispier exterior, ensure the pan is hot enough before adding the cakes.
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- Add a pinch of cayenne pepper for a little heat.
- Incorporate a tablespoon of Dijon mustard into the mixture.
- Serve with a lemon wedge or a dollop of tartare sauce.