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Ingredients
- 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 Flour for dusting Lard or possibly oil for frying
- 4 lrg freerange Large eggs
- 4 Tbsp. white wine vinegar
Directions
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 394 | |
| Calories from Fat 142 | 36% |
| Total Fat 16.17g | 20% |
| Saturated Fat 9.76g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 223mg | 9% |
| Potassium 1209mg | 35% |
| Total Carbs 31.7g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.57g | 4% |
| Protein 30.03g | 48% |
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