Recipes
Smoked haddock fishcakes with tartare sauce
Spanish fishcakes are usually made with salt cod, but we’ve used smoked haddock for added flavour.
Spanish fishcakes are usually made with salt cod, but we’ve used smoked haddock for added flavour.
Cook: 1 Hour 10 Mins
Serves: 6
Price: £1.90 per serving
Nutritional Information
Each 237g serving contains
Energy
1588kj
379kcal
1588kj
379kcal
19%
Fat
17.3g
17.3g
Med
25%
25%
Saturates
2.1g
2.1g
Med
11%
11%
Sugars
3.8g
3.8g
Low
4%
4%
Salt
1.9g
1.9g
High
32%
32%
of your reference intake.
Typical energy values per 100g:
670kj/160kcal
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
1
Boil the potatoes. Drain and mash until smooth.
2
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.
3
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.
4
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.
5
Beat together the other egg and the egg white. Use to coat the fishcakes, then roll in the breadcrumbs.
6
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.