Smoked haddock fishcakes with tartare sauce

Smoked haddock fishcakes with tartare sauce

Spanish fishcakes are usually made with salt cod, but we’ve used smoked haddock for added flavour.

By , 21 September 2015

Be the first to rate this recipe

Smoked haddock fishcakes with tartare sauce

  • 1 Hour 10 Mins

  • Serves: 6

  • Price: £1.90 per serving

Nutritional Info
Each 237g serving contains

  • Energy

    1587KJ

    379KCAL

    19%

  • Fat

    17.3g

    med

    25%

  • Saturates

    2.1g

    low

    11%

  • Sugars

    3.8g

    low

    4%

  • Salt

    1.9g

    high

    32%
of your reference intake.
Typical energy values per 100g: 670kJ/160kcal.
Ingredients
  • 300g peeled floury potatoes, cut into chunks
  • 2 x 220g packs Asda Smoked Haddock Fillets
  • 2 level tsp Dijon mustard
  • 3 tbsp chopped parsley
  • 4 level tbsp capers, well drained and chopped
  • 2 large eggs
  • Plain flour, to coat
  • 200g Chosen by you Light Mayonnaise
  • 1/2 shallot, finely chopped
  • 6 Chosen by you Pickled Baby Gherkins, chopped
  • 1 lemon
  • 150g pack Chosen by you Breadcrumbs
  • Sunflower oil, for frying
Method

  • Boil the potatoes. Drain and mash until smooth.

  • Put the haddock in a pan and cover with cold water. Heat gently, covered, then simmer for 5 minutes. Remove from the heat. Leave the fish in the pan for 5 minutes to cool. Remove the skin, then flake.

  • Add the fish, mustard and 1 1/2 tbsp each of the parsley and capers, to the potatoes. Separate 1 egg. Reserve the white. Mix the yolk into the potato mixture. With floured hands, shape into 12 x 4cm fishcakes. Chill for 30 minutes.

  • For the tartare sauce, mix the mayonnaise with the shallot, gherkins, and rest of the parsley and capers. Add 1 tsp finely grated zest from the lemon, then cut the lemon into wedges.

  • Beat together the other egg and the egg white. Use to coat the fishcakes, then roll in the breadcrumbs.

  • Fry the fishcakes in batches, in 1cm of oil, for 2-4 minutes on each side, until golden and heated through. Serve with the tartare sauce and lemon wedges.