recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Sue Lawrence, Scottish Kitchen.
. . like to find out more and see the list of recipes
(1lb 2oz) waxy potatoes (Charlotte, Estima, Belle
de Fontenay) this is the unpeeled weight
500g (1lb 2oz) haddock fillets, cut into large chunks
15g (1/2oz) chives, chopped
1 medium egg
2 tablespoons sunflower oil
and coarsely grate the potatoes and pat dry with kitchen
the fish, chives and egg in a food processor with
salt and pepper.
the pulse button, process briefly until combined -
do not overprocess or you will have a gluey paste.
this with the potatoes then divide into 9–10 balls.
out slightly and place on a kitchen paper-lined plate.
for one hour or so, then pat dry again.
the oil in a frying pan and, once very hot, brown
the fishcakes for 3–4 minutes then turn and brown
the other side.
them on a baking sheet and cook in a low oven (150°C
/ 300°F / Gas 2) for about 30 minutes or until piping
hot and cooked through.
9 – 10
The North East of Scotland Fisheries Development Partnership