- 500gm cooked haddock
- 4-5 tbsp homemade breadcrumbs
- 2 large eggs
- 1 tbsp fish sauce
- small bunch of parsley, finely chopped
- dash of sunflower oil
- 10gm butter
Put the haddock into a large bowl and using two forks, shred it a little to break up any large chunks. Do not squash it too much as you want to retain some of the fish flakes and not to turn it into a mash.
Add eggs, fish sauce, a dash of sunflower oil, chopped parsley and 4 heaped tbsps of breadcrumbs.
Mix well but gently with your fingertips – do no mash it.
If needed, because the mix is too wet, add an additional spoon of breadcrumbs. It will really depend on the method by which you cooked your haddock in the first place and how moist the fish is.
Divide the mixture into 8 equal parts.
Form a ball in the palm of your hand and then with the flat of your hand squash down slightly until you achieve a kind of burger shape. Do not make your fishcakes too high as they will not cook properly, the middle will still be cold withe the outside has burnt.
Pop into the fridge for at least 15 mins, this will allow them to set better.
Pre-heat a heavy bottomed frying pan, add 10gm butter and a splash of sunflower oil and fry about 4-5 minutes on each side or until nice and golden.
Serve warm or cold with a green dressed salad.