Potato and Haddock cakes
Serves: 12
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Directions
- <h3>Potato Cakes</h3>
- Cook the potatoes in salted boiling water until soft, then drain.
- Mash the potatoes and set aside to cool
- Place the milk in a medium saucepan and poach the haddock for about 5 minutes, drain and cool.
- In a large mixing bowl, mix the potatoes, flaked haddock, spring onions, corn flour and adjust the seasoning.
- Divide the mixture into 6 large or 12 small potato cakes and refrigerate while you make the dip.
- <h3>Dip</h3>
- Place all the ingredients in a bowl and mix well.
- Refrigerate until needed
- <h3>To coat</h3>
- Place the flour, beaten egg and maize meal in separate bowls
- Take a potato cake dust with flour, then dip in egg and roll in the maize meal.
- Repeat process until all potato cakes are well coated.
- <h3>To serve</h3>
- Fry the potato cakes on both sides until crisp and golden.
- Serve hot with the dip.
Ingredients
- <h3>For the potato cakes</h3>
- 500 g potatoes, peeled and diced
- 600 g haddock
- 250 ml milk
- 4 spring onions, finely chopped
- 40 ml corn flour
- Salt and pepper to taste
- <h3>For the coating</h3>
- 100 g plain flour
- 1 egg, beaten
- 100 g maize meal
- 45 ml sunflower oil for frying
- <h3>For the dip</h3>
- 250 ml Bulgarian yoghurt
- 40 ml parsley, chopped
- Zest of 1 lemon
- Salt and pepper to taste