Melt-in-the-middle fishcakes

Melt-in-the-middle fishcakes
  • Serves icon Serves 6 (makes 6 fishcakes)
  • Time icon Hands-on time 30min, simmering time 20 minutes, oven time 10-12 min, plus chilling

Take weeknight dinners up a notch with these comforting melt-in-the-middle fishcakes. The hidden rarebit centre is filled with oozing mozzarella and a splash of Worcestershire sauce, for added richness.

Nutrition: per serving

Calories
413kcal
Fat
17.9g (6.8g saturated)
Protein
28g
Carbohydrates
33.8g (4.9g sugars)
Fibre
2.3g
Salt
1.72g
Calories
413kcal
Fat
17.9g (6.8g saturated)
Protein
28g
Carbohydrates
33.8g (4.9g sugars)
Fibre
2.3g
Salt
1.72g

Ingredients

For the fishcakes

  • 600g maris piper potatoes, cut into 3cm chunks
  • 400g sustainable smoked haddock fillets, skin and any bones removed and cut into 2cm chunks
  • 300ml whole or semi-skimmed milk
  • 1 tbsp capers, drained and roughly chopped
  • Small handful fresh flatleaf parsley, leaves picked and finely chopped
  • Finely grated zest 1 lemon
  • 2 large free-range egg yolks
  • 100g dried breadcrumbs (e.g. panko)
  • Rapeseed oil for frying
  • Chips and salad to serve

For the rarebit melting middle

  • 100g mature cheddar, grated
  • ½ tsp Dijon mustard
  • 1 large free-range egg yolk (see tip)
  • 2 tbsp Lea & Perrins Worcestershire sauce
  • 50g grated mozzarella (the dry kind for cooking) or more cheddar

You’ll also need…

  • Mini food processor

Method

  1. For the fishcakes, put the potatoes in a large saucepan and cover with cold water, then bring to the boil and simmer for 15-20 minutes until tender. Drain and tip into a large mixing bowl, mash well and set aside. Meanwhile, put the smoked haddock in a separate saucepan and cover with the milk. Bring just to the boil, then turn off the heat and strain the milk into a jug. Add the fish to the bowl of mashed potato and leave to cool.
  2. Meanwhile, put all the rarebit ingredients, including the Worcestershire sauce, in a mini food processor and whizz to bring together into a smooth thick paste. Scrape the mixture into a bowl and chill, covered, until needed.
  3. Once the mash and haddock have both cooled, add the capers, parsley, lemon zest and egg yolks. Season (remember the haddock will be salty), then stir everything together. Shape into 6 even-size patties, cover and chill in the fridge for at least 30 minutes (see Make Ahead).
  4. Once chilled, make an indent in the centre of each fish cake, then add a generous teaspoon of the rarebit mix to each. Gently shape the fishcake around the rarebit filling, forming it back into a patty, then return to the fridge for a further hour or until you’re ready to fry (see Make Ahead).
  5. Heat the oven to 220C/200C fan/gas7. Spread some breadcrumbs on a large plate or board, then take a chilled fishcake and coat in the crumbs, pressing with your hands to help coat it evenly. Repeat with the remaining fishcakes and breadcrumbs.
  6. Heat 2-3 tbsp oil in a non-stick frying pan and cook 3 fishcakes at a time for 2-3 minutes on each side until golden, taking care not to let them colour too much. Transfer the fishcakes to a non-stick baking sheet and finish cooking in the oven for 10-12 minutes or until they’re hot throughout and the middle is oozing. Serve with chips and salad, if you like.

delicious. tips

  1. The rarebit centre is a lot easier to fill if everything is fridge cold, so these are best made ahead if you have time.

    Freeze the leftover egg white, whisked with a little sugar/salt, in a labelled airtight con-tainer for up to 3 months, then use for other recipes.

  2. Prepare the fishcakes up to the end of step 4 up to 2 days ahead, then chill, covered in the fridge. Or to freeze, wrap well and store for up to 3 months. Defrost in the fridge overnight. Coat with breadcrumbs just before frying/baking.

Recipe By

Lottie Covell

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