Recipe
for :
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
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.
.
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Ingredients
500g
(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
Method
- Peel
and coarsely grate the potatoes and pat dry with kitchen
paper.
- Place
the fish, chives and egg in a food processor with
salt and pepper.
- Using
the pulse button, process briefly until combined -
do not overprocess or you will have a gluey paste.
- Mix
this with the potatoes then divide into 9–10 balls.
- Flatten
out slightly and place on a kitchen paper-lined plate.
- Chill
for one hour or so, then pat dry again.
- Heat
the oil in a frying pan and, once very hot, brown
the fishcakes for 3–4 minutes then turn and brown
the other side.
- Place
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.
Makes
9 – 10
Sue
Lawrence
for
The North East of Scotland Fisheries Development Partnership
|
