Haddock and Cabbage Potato Cakes
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Nutrition Value
Kcalories
353
Fat
12.7g
Saturated Fat
7.5g
Carbs
35.4g
Sugars
5.6g
Protein
24.4g
Fibre
4.7g
Sodium
0.171g
Ingredients
500 g floury potatoes, peeled and quartered
40 g butter
Cooked Savoy cabbage from earlier in the month, defrosted
200 ml milk
2 haddock fillets
Salt and black pepper
50 g plain flour
Vegetable oil, for frying
Leftover sour cream from Tuesday
2 tsp wholegrain mustard
Method

1            Place the potatoes in a large saucepan of water over a high heat. Bring to the boil, then reduce the heat and simmer for 12-15 minutes until tender. Drain the water.

2            Add the butter and mash well.

3            Mix the cabbage with the potatoes and season to taste.

4            Meanwhile, pour the milk into a pan over a high heat. Just as it’s coming to a boil, turn the heat down and add the haddock fillets. Cover with a lid and poach for three minutes or until just cooked.

5            Remove bones, and use a fork to flake the fish apart.

6            Fold the haddock into the mashed potatoes.

7            Shape the mixture into four round cakes. Place the flour onto a plate, then coat the cakes, tapping off the excess.

8            Heat a 5mm depth of oil in a large pan. When hot, fry the cakes in two batches for two minutes each side, turning carefully.

9            Mix the sour cream with the mustard in a small bowl.

10              Once potato cakes are cooked, serve immediately with mustard cream on the side.