Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mine favorite haddock and chive fishcakes. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mine favorite Haddock and Chive Fishcakes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Mine favorite Haddock and Chive Fishcakes is something that I’ve loved my entire life. They are nice and they look wonderful.
These smoked haddock and chive fishcakes will be loved by the whole family and are a handy standby for when you're too busy to cook. Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed.
To begin with this recipe, we have to first prepare a few ingredients. You can have mine favorite haddock and chive fishcakes using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mine favorite Haddock and Chive Fishcakes:
- Get 50 ml Milk
- Get 200 grams Smoked haddock Fillet
- Take 2 tsp Lemon Juice
- Take 1 tsp Worcestershire Sauce
- Make ready 1 tsp Creamed Horseradish
- Take 2 tsp Snipped fresh chives
- Get 2 tsp Finely chopped fresh parsley
- Prepare 100 grams Mashed potatoes
- Get 1 salt, pepper as you like
- Get 25 grams Fresh wholemeal breadcrumbs
- Make ready 3 tbsp Ketchup
Most relevant Best selling Latest uploads. These tasty haddock fishcakes are soft and easy to cut, so make great knife and fork practice for toddlers. These mini Thai fishcakes are the perfect get-ahead option for a party or get together as they can be made ahead, frozen and cooked when needed. Top tip for making Haddock, salmon and prawn mini Thai fishcakes.
Steps to make Mine favorite Haddock and Chive Fishcakes:
- Put the milk and fish in a shallow pan, cover with a sheet of baking parchement and bring slowly to the boil. Reduce the heat so the liquid is just simmering and poach the fish for 5 minutew. Drain, reserving the milk, and leave to cool.
- Remove the skin an any bones from the haddock. Put the haddock in a food proccesor with lemon juice, Worcestershire sauce and horseraddlish and process until smoth. Alternatively, use a fork to mash together all the ingredients.
- Stir in the reserved milk, chives, parsley, potatoes and seasoning. Shape the mixture into four fiscakes and coat with the breadcrumbs. Pre-heat the grill. Cook under moderate grill for 5m on each side, or until lightly browned.
- Serve immediately with salad and salsa or tartar sauce.
You can change the fish depending on your taste, blitzed prawns are also delicious. Fishcakes are a favourite and our slimming-friendly Smoked Haddock and Spring Onion Fishcakes are perfect if counting calories or following Weight Watchers. Easy freeze ahead haddock chowder fishcakes recipe at waitrose.com. Mash the potatoes and stir in the flour, chives and sweetcorn. Remove the skin from the fish and To freeze ahead, cool the pan-fried fishcakes completely, cover and freeze.
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