Potato, Haddock & Hake cakes
Serves: 6
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Directions
- In a pot, place potatoes, milk, seasoning, baking powder and mash together until light and fluffy.
- Flake the fish and add to the mashed potatoes.
- Using a spoon, scoop out the mash and shape into cakes using the palms of your hands
- Heat oil in a large pan, dip potato cakes into the beaten egg, coat with breadcrumbs.
- Place in the refrigerator for 20 minutes.
- Fry potato cakes in heated oil until both sides are golden.
- Remove and drain on kitchen paper towel.
- Serve.
Ingredients
- 4 potatoes, peeled and boiled
- ½ cup milk
- 2 tbsp butter
- Salt and pepper
- ½ tsp baking powder
- 100 g Fillet haddock, cooked
- 100 g Fillet hake, cooked
- Oil for frying
- 1 egg, beaten
- 1 cup breadcrumbs