Smoked Haddock Fishcakes With Capers And Lemon Recipe

Cooking Directions

• STEP 1.Place the smoked haddock fillets in a saucepan and cover with milk.
• STEP 2.Bring the milk to a simmer and cook the haddock for 5-7 minutes, or until it flakes easily with a fork.
• STEP 3.Remove the haddock from the milk and let it cool slightly.
• STEP 4.In a mixing bowl, combine the mashed potatoes, flaked haddock, capers, lemon zest, and chopped parsley.
• STEP 5.Season the mixture with salt and pepper, and mix well to combine.
• STEP 6.Shape the mixture into fishcakes of your desired size.
• STEP 7.Heat oil in a skillet over medium heat.
• STEP 8.Add the fishcakes to the skillet and cook for 3-4 minutes on each side, or until golden and crispy.
• STEP 9.Remove the fishcakes from the skillet and drain on paper towels.
• STEP 10.Serve the smoked haddock fishcakes with capers and lemon hot, with a side salad or tartar sauce.

Cooking Tips

• You can use fresh or frozen smoked haddock fillets for this recipe.
• To make the mashed potatoes, boil peeled and diced potatoes until tender, then mash them with butter and milk.
• For extra flavor, you can add some chopped dill or chives to the fishcake mixture.

Storage and Serving

• These fishcakes are best served fresh and hot.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fishcakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.