Scottish Smoked Haddock and Leek Patties
Savory patties made with flaky smoked haddock, tender leeks, and mashed potato, lightly fried until golden brown. A delicious way to enjoy traditional Scottish flavours.
🧂 Ingredients
- 400 g Smoked haddock(skinless and boneless)
- 300 g Mashed potato(cooled, made with butter and milk)
- 2 medium Leeks(trimmed, washed, and finely chopped)
- 30 g Fresh parsley(chopped)
- 1 large Egg(beaten)
- 1 tsp Lemon zest
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground)
- 2-3 tbsp Vegetable oil(for frying)
- 50 g Plain flour(for dusting)
👨🍳 Instructions
- 1
Poach the smoked haddock in a little milk or water for about 5-7 minutes until just cooked through. Drain well and flake into a large bowl, removing any small bones.
⏱️ 7 minutes💡 Tip: Poaching gently preserves the delicate texture of the fish. - 2
In a separate pan, sauté the finely chopped leeks in a little butter or oil over medium heat until softened, about 5-7 minutes. Let them cool slightly.
⏱️ 7 minutes💡 Tip: Cook leeks slowly to bring out their sweetness. - 3
Add the cooled mashed potato, sautéed leeks, chopped parsley, beaten egg, lemon zest, salt, and pepper to the bowl with the flaked haddock. Mix gently until just combined. Be careful not to overmix.
💡 Tip: Using cooled ingredients helps the mixture hold its shape. - 4
Divide the mixture into 8 equal portions and shape them into patties, about 1.5cm thick. You can lightly dust your hands with flour to prevent sticking.
💡 Tip: Chill the patties for 15-20 minutes in the refrigerator to help them firm up before frying. - 5
Lightly dust each patty with plain flour.
💡 Tip: The flour coating helps create a crispier exterior. - 6
Heat the vegetable oil in a large frying pan over medium-high heat. Carefully place the patties in the hot oil, working in batches if necessary to avoid overcrowding the pan.
💡 Tip: Ensure the oil is hot but not smoking. - 7
Fry the patties for 3-4 minutes per side, until golden brown and heated through.
⏱️ 8 minutes💡 Tip: Adjust heat as needed to prevent burning. - 8
Remove the patties from the pan and drain on kitchen paper. Serve immediately.
💡 Tip: Serve with a dollop of tartare sauce or a squeeze of fresh lemon.
💡 Pro Tips
- ✓Ensure the smoked haddock is well flaked to avoid large chunks.
- ✓If the mixture seems too wet to shape, add a little more mashed potato or a tablespoon of breadcrumbs.
- ✓These patties can be made ahead of time and refrigerated, then fried just before serving.
🔄 Variations
- Add a pinch of cayenne pepper for a touch of heat.
- Incorporate finely chopped chives along with the parsley.
- Serve with a side of minted peas or a simple green salad.