These Baked Haddock Fishcakes make a delicious lunch, dinner or even brunch. A great fishcake that everyone will like; even people that aren't usually fish fans!
Place the haddock fillets in one layer in a large pan and pour in enough milk so that the haddock is just covered. You may not need all of the milk.
Put a lid on the pan and bring to a simmer before turning the heat down so it is just bubbling. Remove the lid slightly and cook for 10 minutes or until your fish is opaque in the middle. The time for this will vary depending on the thickness of your fillets.
As your fish is cooking, peel the potatoes and cut into roughly 2cm chunks. Boil them for 10-15 minutes in salted water until they are cooked through
Drain the potatoes and mash them until smooth
Once the haddock is cooked, remove from the pan with a slotted spoon and put on a plate to cool
Add 50ml of the milk the haddock was cooked in to the mashed potatoes and mash again
When the haddock is cool enough, remove the skin
Using two forks or your fingers, flake the haddock into large chunks
Add the mashed potatoes and flaked haddock to a large bowl along with the salt. Mix gently until the haddock is mixed through the potato
Split the mix into 6 and shape into patties. At this point you can put the fishcakes in the fridge for 30 minutes to firm up if you want
Preheat the oven to 200°C (fan assisted, 220°C non fan)
Crack the egg into a shallow bowl and add the panko breadcrumbs and flour to two separate plates
Coat the fishcake in the flour before dipping it in the egg and finally in the panko breadcrumbs. Repeat for all fishcakes
Place the fishcakes on a baking tray lined with a silicone liner or sprayed with oil
Bake the fishcakes for 15 minutes before turning and cooking for a further 15 minutes until golden brown
Nutritional information is given as a guide only.
Baked Haddock Fishcakes https://www.curlyscooking.co.uk/baked-haddock-fishcakes/
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