Melting Cheesy Fish Cakes
Ingredients (Makes 8)
◆ 500g potatoes, peeled and cut into chunks
◆ 25g butter
◆ 350g skinless, smoked haddock fillets
◆ 1tbsp capers, chopped
◆ 3tbsp chopped fresh parsley
◆ 3 eggs
◆ 125g Mature Cheddar cheese, cut into 8 cubes
◆ 50g plain flour
◆ 100g white breadcrumbs
◆ 50g panko crumbs
◆ 4tbsp sunflower oil
For the dressing:
◆ 4tbsp mayonnaise
◆ 2tsp hot horseradish sauce
◆ Juice ½ lemon
◆ 1tbsp snipped chives
◆ 1tbsp capers, chopped
◆ 2 cornichons, chopped
◆ Salt and freshly ground black pepper
◆ Lemon wedges and parsley sprigs, to garnish 1
Place the potatoes in a pan of boiling lightly salted water and cook for 12mins, or until just tender. Drain, mash with butter and season with salt and pepper. Set aside to cool. Place the haddock in a pan, add 300ml water and bring to the boil. Simmer for
5mins, or until cooked.
Drain and set aside to cool, then flake.
2
Place the potatoes, haddock, capers and parsley in a bowl. Add 1 egg yolk and stir to combine. Divide into 8. Shape into 8 balls, make a hole in the centre and add a cube of cheese. Close up and shape into patties. 3 Place the flour on a plate, the lightly toss the fishcakes in the flour, to coat. Beat the eggs and remaining egg white together on a plate. Place the breadcrumbs and panko crumbs on another plate. Dip each fishcake in the egg mix then coat in the crumbs. Place on a baking tray lined with greaseproof and chill for 15mins. Heat the oven to 200°C/Fan180°C/ Gas 6.
4
Heat the oil in a frying pan and fry the fish cakes for 2-3mins per side until golden. Transfer to a baking tray and cook in the oven for 15mins. Meanwhile mix the dressing ingredients together and season with salt and pepper. Serve garnished with wedges of lemon, parsley sprigs and the dressing.