Recipe Fish cakes
Ingredients
- Macphie Hollandaise Sauce
- Potatoes
- Cod/haddock
- Seasoning
- Radish
- Red onion
- Watercress
- Eggs
- Breadcrumbs
Method
Peel potatoes and place in salted water and bring to the boil. Once cooked, season & mash until lump free.
Poach the fish in some milk in a small pan seasoned with salt & pepper until cooked and just about to flake.
Combine the seasoned mash & flaked fish into a bowl and add a little fish poaching liquor if needed.
Ball up the fishcake mixture and place in the freezer to harden slightly. Once firm roll into egg mixture and coat with breadcrumbs – do this twice.
Deep fry until golden and cooked through.
Dress the plate with some warm Macphie Hollandaise Sauce, thinly sliced radish & chopped coriander.
Place the fishcake in centre and top with some watercress & pickled red onion.
