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Smoked haddock fish cakes with cream cheese sauce
Martha Collison's homemade fish cakes might take a while, but they are worth the effort. This recipe makes 10, so you can always freeze some to enjoy another day.
Makes10
CourseMain meal
Prepare45 mins
Cook8 mins
Total time53 mins
Plus7-8 minutes pan fried, or 20-25 minutes oven baked
Ingredients
400g baby new potatoes, halved
1 tbsp olive oil, plus extra for greasing and/or pan frying
1 leek, thinly sliced
260g pack No.1 Smoked Haddock Loins
1 tbsp Dijon mustard
25g pack flat leaf parsley, finely chopped
75g Cheddar cheese, grated
50g soft cheese
3 tbsp plain flour, seasoned
2 British Blacktail Free Range Eggs medium, beaten
100g panko
For the sauce
100g soft cheese
25g Parmigiano Reggiano, grated
25g Cheddar cheese, grated
2 tbsp whole milk
Method
Bring a medium saucepan of salted water
to the boil and add the potatoes. Boil for
10-15 minutes, or until tender, then drain and
allow to cool slightly before roughly mashing.
Meanwhile, heat 1 tbsp oil in a deep frying
pan that has a lid. Add the leeks and cook for
5-6 minutes, until softened, then tip into a
mixing bowl. Keeping the heat on medium,
add the fish to the pan with about 100ml
water. Put the lid on and allow the fish to
steam for 8 minutes, or until cooked through
and opaque. Allow to cool slightly.
Tip the mashed potato into the mixing bowl
with the leeks. Flake in the haddock and add
the mustard, parsley, Cheddar and soft cheese.
Stir together, then use your hands to shape
into 10 patties. Cover and place into the fridge
for at least 10 minutes to firm up.
Put the flour, egg and breadcrumbs in
3 separate bowls. Dip each fish cake first into
the flour, then coat in egg, then dip into the
breadcrumbs, making sure it has an even
coating. Place onto a parchment-lined baking
tray and repeat with the remaining patties.
To pan fry, heat 1-2 tbsp of oil in a large
frying pan and cook the fish cakes for
3-4 minutes on each side, until golden all
over and piping hot throughout. To oven bake,
preheat the oven to 220ºC, gas mark 7, then
bake the fish cakes on the lined baking tray for
20-25 minutes, until piping hot.
Make the creamy sauce by combining all
the sauce ingredients in a small saucepan
and stirring over a low heat until completely
melted. Serve the fish cakes with the sauce
and a crisp green salad.
Cook’s tip
These fish cakes freeze really well. Coat in the breadcrumbs, then freeze for up to 6 months. Oven bake from frozen, until thoroughly defrosted and cooked throughout.