Oven Baked Fish Cakes
- Servings : 4
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
- 1/12 pound (240 g) haddock fillets,skinless
- 4 cups cooked potatoes,mashed
- 1 tablespoon butter,softened
- 2 tablespoons fresh parsley,finely chopped
- 2 scallions,chopped
- 2 eggs,lightly beaten
- all-purpose flour
- 1 cup fine breadcrumbs
- 1 tablespoon vegetable oil
- crispy mixed leaf salad and tartare sauce
- salt and freshly ground black pepper to taste
Arrange skinless haddock fillets in a pan. Cover with cold water and bring to a boil. Lower the heat and poach gently for 10-15 minutes. Drain the fish and flake the fillets. Discard any bones.
Put in the bowl. Add mashed potatoes,butter,chopped parsley and scallions. Season with salt and black pepper. Add 2 teaspoons of beaten egg to bind the mixture together. Divide the fish mixture evenly into 8. Dip your hands in the flour. Shape the mixture into flat round cakes.
Combine the remaining beaten eggs and breadcrumbs in separate bowl. Dip the fish cakes in the egg. Toss in the breadcrumbs to coat all over. Arrange fish cakes on a plate and chill in refrigerator for 30 minutes.
Install the low grilling rack in turbo oven. Preheat turbo oven to 400°F (205 °C). Place the fish cakes on an oiled round baking sheet. Cook the fish cakes for 15 minutes. Turn them over once after 6-8 minutes. Serve the oven baked fish cakes with crispy salad and tartare sauce.