- October 2020
- Serves 6 (makes 6 fishcakes)
- 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.
- 17.9g (6.8g saturated)
- 33.8g (4.9g sugars)
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
- 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.
- 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.
- 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).
- 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).
- 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.
- 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.
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.
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.
Rate & review
Or, how about...?
Hot-smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips
Forget fish and chips, we’re all about these easy hot-smoked...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter