Fishcakes with Balsamic Roasted Shallots, Rocket & Parmesan

fishcake

Like a Girl Guide I was fully prepared and made these on the Sunday. Chilling them obviously makes them a little sturdier in the pan, which is a good job as I flipped them and they were that big I nearly lost one to the cat floor.

Hard boil an egg

Prepare your mash (about 1lb)

Poach about 350g of smoked haddock until just cooked

Mix together the flaked fish, the chopped egg and the mash with some snipped chives and some salt and pepper.

I made these into 4 fishcakes which were pretty huge. Dip in seasoned flour, dip in egg, then dip in breadcrumbs. I have an affinity for the pre-made golden variety  which is a nod to my Nan’s fishcakes but obviously you can use fresh.

Chill (or risk a frying pan disaster)

I popped them in a pan for a minute each side for some colour then finished them off in the (preheated at 200°C(190 fan) oven for about 20 minutes.

For the side, peel and half some banana shallots, drizzle with oil and sprinkle with a bit of salt and pepper. Drizzle with a bit of balsamic vinegar and stick in the oven at the same time as the fishcakes.

Once out of the oven, drizzle with a little more balsamic, arrange on top of some rocket then top with some shaved parmesan.

These are both adaptations of Ainsley Harriot Low Fat Meals in Minutes recipes.

8th April 2013

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