Ingredients with Measurements:
- 500g potatoes, peeled and chopped
- 300g smoked haddock, skin removed
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh dill, chopped
- 1 lemon, zest and juice
- 2 eggs, beaten
- 100g breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Large pot for boiling potatoes
- Large frying pan
- Mixing bowl
- Potato masher or fork
- Spatula
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 large frying pan, melt the butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the smoked haddock to the pan and cook for 5-7 minutes until cooked through.
4. Remove the haddock from the pan and flake into small pieces.
5. In a mixing bowl, combine the mashed potatoes, flaked haddock, parsley, chives, dill, lemon zest and juice, beaten eggs, and breadcrumbs. Mix well and season with salt and pepper to taste.
6. Shape the mixture into 8-10 fishcakes.
7. Heat vegetable oil in a large frying pan over medium-high heat. Fry the fishcakes for 3-4 minutes on each side until golden brown and crispy.
8. Serve hot with a side salad or vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 8-10 fishcakes
Nutritional information:
Per serving (based on 8 servings)
Calories: 235
Fat: 8g
Carbohydrates: 28g
Protein: 13g
Substitutions for ingredients:
- Smoked haddock can be substituted with any other smoked fish such as salmon or trout.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add some grated cheese to the mixture for extra flavor.
- Make smaller fishcakes and serve as appetizers.
- Serve with a side of tartar sauce or aioli.
Tips and tricks:
- Be sure to remove all the bones from the smoked haddock before flaking.
- If the mixture is too wet, add more breadcrumbs to help bind it together.
- To make ahead, shape the fishcakes and refrigerate until ready to fry.
Storage instructions:
Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fishcakes in a preheated oven at 180°C for 10-15 minutes until heated through.
Presentation ideas:
Serve the fishcakes on a bed of salad greens or with a side of roasted vegetables.
Garnishes:
Garnish with a sprig of fresh herbs or a lemon wedge.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the fishcakes are falling apart while frying, add more breadcrumbs to the mixture to help bind it together.
- If the fishcakes are too dry, add a little bit of milk or cream to the mixture.
Food safety advice:
- Be sure to cook the fishcakes to an internal temperature of 75°C to ensure they are fully cooked.
- Store leftover fishcakes in the refrigerator and consume within 3 days.
Food history:
Smoked fish has been a popular food in Ireland for centuries, with many coastal towns and villages having their own unique smoking methods and flavors.
Flavor profiles:
The smoked haddock adds a rich and smoky flavor to the fishcakes, while the fresh herbs and lemon add a bright and zesty note.
Serving suggestions:
Serve the fishcakes as a main dish for lunch or dinner.
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Region: Irish