Ainsley Harriott Light & Crunchy Fish Cakes
These oven-baked fishcakes are wonderfully light and ideal for a mid-week supper. You can also make double the quantity and freeze half at the end of step 3 for a later date.
Equipment
- Large Saucepan
- Saute pan
- Baking sheet
- Potato masher
Ingredients
- 450 g floury potatoes cubed
- 350 g smoked haddock
- 1 hard-boiled egg
- 2 tbsp snipped chives or chopped fresh parsley
- 2 tbsp plain flour seasoned with salt and pepper
- 1 egg beaten
- 100 g white breadcrumbs
- oil for spraying
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 200°C/400°F/Gas 6. Cook the potatoes in a pan of boiling salted water until tender. Drain and mash well.
- Meanwhile, place the fish in a saute pan and cover with boiling water. Bring to the boil and simmer for 5 minutes until just cooked.
- Drain the fish and remove the skin. Using a fork, flake the fish, discarding any bones. Mix together the potatoes, fish, hard-boiled egg, chives or parsley, and salt and pepper.
- Dust your hands with flour and shape the mixture into 4 or 8 even-sized round or triangular fish cakes.
- Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure the cakes are completely covered.
- Spray a little oil onto a baking sheet and arrange the fish cakes on top. Spray with a little more oil and bake for 25-30 minutes until crisp and golden. Serve warm.
Video
Notes
These fish cakes are oven-baked rather than fried, making them lighter and ideal for a mid-week supper. You can make double the quantity and freeze half at the end of step 3 for a later date. They can also be made with smoked cod, or with a combination of smoked cod and haddock.