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Recipe for :

Kedgeree Cakes

Brian TurnerOne of the UK's favourite chefs, Brian Turner, has smashed his way into the supermarket to show the many tempting ways to use convenience potato products and devised the ultimate recipe plan for the British Potato Council - 'Seven Ways with Potatoes for Seven Days'.

This is one of the recipes he has created for the British Potato Council.

A well-known TV chef, Brian Turner's early mentor was the late food writer and broadcaster Michael Smith. He has worked at many prestigious restaurants, including Simpson's-in-the-Strand and Claridge's.

As well as regular TV appearances on Ready Steady Cook and Food and Drink, Brian was also resident chef for many years on Granada's This Morning, eventually having his own series Out to Lunch and Anything You Can Cook.


225g / 8oz chilled pre-prepared mashed potato
15g / 1/2 oz butter
1/2 onion, finely chopped
1/4 tsp curry powder
225g / 8oz cooked smoked haddock
2 hard boiled eggs, chopped
1 tsp chopped parsley
2 eggs, beaten
25g / 1 oz flour
75g / 3 oz fresh white breadcrumbs
1 tbp oil
Salt & pepper


  • Make the mash as per instructions
  • Melt the butter in a pan, add onions and cook over a medium heat until soft but not coloured.
  • Add the curry powder, stir and cook gently for 1 minute
  • Add flaked smoked haddock, free of skin and bone. Stir and cook, do not break up too much
  • Take off heat and cool, add to mashed potato and chopped hard boiled eggs and mix
  • Drip beaten egg into fish cake mixture, add parsley and season to taste, mix well
  • Divide mixture into 8 even sized pieces. Mould into balls
  • Pass through seasoned flour, egg and breadcrumbs. Flatten and shape using a palette knife
  • Pan fry in a little oil

Serves 4
Preparation Time: 10 mins
Cooking Time: 10 min

Brian Turner

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