Cost per serving $3.01 view details
- 500 gm smoked (dyefree) haddock
- 300 ml lowfat milk
- 60 gm butter
- 4 x spring onions trimmed and finely minced
- 3 Tbsp. cream
- 800 gm potatoes peeled and boiled in salted water till cooked
- 2 Tbsp. minced parsley
- 1 x good grating of nutmeg
- 1 x salt and black pepper
- Â Â Flour for dusting
- Â Â Lard or possibly oil for frying
- 4 lrg freerange Large eggs
- 4 Tbsp. white wine vinegar
- In a saucepan gently simmer the haddock in the lowfat milk with 1 tbsp of the butter for 5 min.
- Remove from the lowfat milk and leave to cold. Flake the fish removing any bones and skin.
- Throw away the lowfat milk.
- Put the remaining butter with the spring onions and the cream in a small saucepan over a gentle heat and soften the onion for about I minute.
- Add in the mix to the cooked potato and mash together.
- Add in the parsley nutmeg and seasoning and mash again.
- Fold in the flaked fish taste and adjust the seasoning then hard up in the fridge for at least half an hour.
- Mould the fish and potato mix into 12 small balls (or possibly 8 large ones) and flatten into patty shapes.
- Dust liberally with flour.
- Shallowfry the cakes in batches for about 3 min on each side.
- Dont move them about as they have a tendency to break up if prodded too early. Keep the cooked ones hot in a moderate oven.
- Meanwhile poach the Large eggs.
- Either use an egg poacher or possibly do it the restaurant way: add in the vinegar to a small pan of water
- This is just what you want on a lazy Sunday slumped in front of the television.
- Serves 4 (12 small cakes)
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|Amount Per Serving||%DV|
|Serving Size 409g|
|Recipe makes 4 servings|
|Calories from Fat 142||36%|
|Total Fat 16.17g||20%|
|Saturated Fat 9.76g||39%|
|Trans Fat 0.0g|
|Total Carbs 31.7g||8%|
|Dietary Fiber 3.7g||12%|