Quick and easy homemade haddock fishcakes which are crispy on the outside and soft and flaky inside. A perfect recipe for using up any fish leftovers which will provide a healthy meal at any time of the day.
- 500g cooked haddock*
- 4-5tbsp homemade breadcrumbs
- 2 large eggs
- 1tbsp fish sauce
- Small bunch of parsley; finely chopped
- Dash of sunflower oil
- 10g butter
*we normally use leftover haddock to make our fishcakes, which means that I use fish I cooked myself and my fish was cooked with salt, pepper and herbs. If you cook your fish plain you might want to add some fresh cracked pepper and maybe an additional half a spoon of fish sauce into the mixture.
Pop your haddock into a large bowl and using a fork or two shred it a little to break up any large chunks. Do not squash it too much as you want to retain some of the fish flakes and not to turn it into a mash.
Add eggs, fish sauce, a dash of sunflower oil, chopped parsley and 4 heaped table spoons of breadcrumbs.
Mix well but gently with your fingertips, do not mash it.
If needed, because the mix is to wet, add an additional spoon of breadcrumbs. It will really depend on the method by which you cooked your haddock in the first place and how moist the fish is.
Divide the mixture into 8 equal parts.
Form a ball in the palm of your hand and then with the flat of your hand squash down slightly until you achieve a kind of burger shape. Do not make your fishcakes too high as they will not cook properly, the middle will still be cold when the outside has burnt.
Pop into the fridge for at least 15 minutes. This will allow them to set better.
Preheat a heavy bottomed frying pan, add 10g of butter and a splash of sunflower oil and fry about 4-5 minutes on each side or until nice and golden.
Serve warm or cold with a green dressed salad and enjoy!