- 600g MARIS PIPER POTATOES, PEELED
- 500g NATURALLY SMOKED HADDOCK, SKINNED
- 150g PARMIGIANO REGGIANO, FINELY GRATED
- 1 TBSP CREAMED HORSERADISH
- 2 TBSP FRESH PARSLEY, CHOPPED
- 100g PANKO DRIED BREADCRUMBS
- 2 MEDIUM EGGS, BEATEN
- 2 TBSP PLAIN FLOUR
- VEGETABLE OIL FOR FRYING
PARMIGIANO REGGIANO FISH CAKES
PARMIGIANO REGGIANO FISH CAKES
45 min
Ingredients
Method
Cut the potatoes into large, even chunks and cook in a large pan of boiling salted water for 10-15 minutes or until tender. Drain then mash and cool slightly.
Put the haddock in a frying pan, skin side up, cover with water and bring to the boil. Cover with a lid and gently simmer for 5 minutes until the fish flakes easily. Drain the fish, peel away the skin.
Flake the fish and add to the mash with 50g of the Parmigiano Reggiano, horseradish and parsley, then gently mix together. Season to taste. Divide into 4, then shape each into a neat round.
In a shallow bowl, mix the remaining Parmigiano Reggiano with the breadcrumbs. Pour the egg into an-other shallow bowl; and sprinkle the flour onto a plate. Coat the cakes in flour, then dip in egg and finally the breadcrumb mixture until well coated.
Repeat to make 4 large cakes.
Heat 2 cm vegetable oil in a deep-frying pan and cook the cakes over a medium low heat for 8 minutes, turning once until golden on each side. Drain on kitchen paper and repeat with the remainder keeping them warm in the oven.
Serve hot with a watercress salad and lemon wedges.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
