Truly masterful! Haddock and herb fishcakes


As MasterChef returns, a new book based on the TV series shows you how to take your cooking to the next level...


Haddock and herb fishcakes



Serves 6


INGREDIENTS


300g (10½oz) smoked haddock fillet, skinned and boned

140g (5oz) mashed potato

½tsp Dijon mustard

3 spring onions, finely chopped

Grated zest and juice of ½ a lemon

30g (1oz) chopped flat-leaf parsley

Salt and freshly ground black pepper

45g (1½oz) plain flour

1 egg, beaten

85g (3oz) dried breadcrumbs

Vegetable oil, for shallow-frying

Lemon, mayonnaise and watercress, to serve




METHOD

Preheat the oven to 190°C/fan 170°C/gas 5. Place the haddock in a baking dish with 2-3tbsp water, cover with foil, and bake for 15 minutes. Remove from the oven and leave to cool, then drain and flake. Place the mash, mustard, spring onions, zest, juice and parsley in a large bowl. Add the flakes of haddock and mix, keeping the flakes as large as possible. Season with salt and pepper then shape into 12 round cakes. Place the flour in one dish, the egg in another, and the breadcrumbs in a third. Roll each fishcake in the flour to coat, then dip into the egg and coat with breadcrumbs. Heat the oil in a large frying pan. Fry the cakes in two or three batches for 5-7 minutes, turning once, until crisp and golden (brown the edges too, using tongs). Drain on kitchen paper and serve with lemon wedges, mayonnaise, and watercress.

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