HADDOCK FISH CAKES WITH TOMATO RELISH

Haddock fish cakes with tomato relish. Our fab fish cakes go perfectly with our quick and easy tomato relish.

Skill level: Easy peasy

For the fish cakes

Ingredients

• 1 pound (450 grams) of white fish fillets (such as cod or haddock), cooked and flaked
• 2 cups mashed potatoes
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• Vegetable oil for frying

Method

1. In a large bowl, combine the cooked and flaked fish, mashed potatoes, breadcrumbs, chopped onion, parsley, lemon juice, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. Shape the mixture into small patties or cakes, about 2-3 inches in diameter. You can make them larger or smaller depending on your preference. Place the fishcakes on a baking sheet or plate.
3. In a shallow dish, pour the beaten eggs. Dip each fishcake into the beaten eggs, coating it on all sides.
4. Heat vegetable oil in a frying pan over medium heat. Add the fishcakes in batches, taking care not to overcrowd the pan. Fry the fishcakes for about 3-4 minutes per side, or until they are golden brown and crispy.
5. Once cooked, remove the fishcakes from the pan and place them on a paper towel-lined plate to drain any excess oil.

For the tomato relish

Ingredients

• Cherry tomatoes.
• 2 tbl spoons of Olive oil
• 1 – 2 tsp Balsamic vinegar
• Crushed garlic
• 3 tsp Brown sugar
• Pinch of salt

Method

• STEP 1
  In a small pan heat the oil and add tomatoes cut into quarters. Gently fry for 2 – 3 minutes.
• STEP 2
  Add the rest of the ingredients and simmer for 10 – 12 mins. Alter seasoning and balsamic vinegar/sugar to taste. Allow to cool and place in a jar and chill in fridge.