Ingredients with Measurements:
- 2 Arbroath Smokies, skin removed and flaked
- 500g potatoes, peeled and chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Frying pan
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender. Drain and mash with a potato masher or fork.
2. In a frying pan, heat the butter and olive oil over medium heat. Add the onion and garlic and cook until softened.
3. Add the flaked Arbroath Smokies to the frying pan and cook for a few minutes until heated through.
4. Add the Arbroath Smokies mixture to the mashed potatoes and mix well. Season with salt and pepper to taste.
5. Form the mixture into patties and place on a baking sheet lined with parchment paper.
6. Preheat the oven to 180°C (350°F).
7. Dip each fishcake into the beaten egg and then coat with breadcrumbs.
8. Bake the fishcakes in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 180°C (350°F)
Serving size:
Makes 6-8 fishcakes
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 35g
Protein: 10g
Substitutions for ingredients:
- Any type of smoked fish can be used instead of Arbroath Smokies.
- Sweet potatoes can be used instead of regular potatoes.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped fresh herbs such as parsley or chives to the fishcake mixture.
- Add grated cheese to the fishcake mixture for extra flavor.
- Serve the fishcakes with a side of tartar sauce or aioli.
Tips and tricks:
- Make sure to remove all the skin from the Arbroath Smokies before flaking.
- Use a fork to mash the potatoes instead of a food processor to avoid overworking the potatoes.
- Chill the fishcakes in the fridge for 30 minutes before coating with breadcrumbs to help them hold their shape.
Storage instructions:
Store leftover fishcakes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the fishcakes in the oven at 180°C (350°F) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fishcakes on a bed of greens with a side of tartar sauce or aioli.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs such as parsley or chives.
Pairings:
Serve the fishcakes with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Steamed broccoli
Troubleshooting advice:
- If the fishcakes are too soft, add more breadcrumbs to the mixture.
- If the fishcakes are too dry, add a splash of milk or cream to the mixture.
Food safety advice:
- Make sure to cook the fishcakes to an internal temperature of 75°C (165°F) to ensure they are fully cooked.
Food history:
Arbroath Smokies are a type of smoked haddock that originated in the town of Arbroath, Scotland in the 1800s.
Flavor profiles:
The Arbroath Smokies add a smoky and savory flavor to the fishcakes, while the mashed potatoes provide a creamy and comforting texture.
Serving suggestions:
Serve the fishcakes as a main course for dinner or as a hearty lunch.
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Region: Scottish