Fish cakes are an economical way of making fish go further. You can, if necessary, replace some of the fish with more breadcrumbs but check the seasoning carefully to make sure the finished cakes don’t taste too bland. The addition of herbs gives flavour and also produces attractive green flecks.
Everyday favourites, that taste all the better for the clever use of flavouring. Horseradish, Worcestershire sauce, lemon juice and herbs each add their own distinctive
275 g (10 oz) haddock, skinned and boned
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) Worcestershire sauce
15 ml (1 tbsp) creamed horseradish
100 ml (4 floz) freshmilk
15 ml (1 tbsp) snipped fresh chives
15 ml (1 tbsp) chopped fresh parsley
350 g (12 oz) potatoes, cooked and mashed
50 g (2 oz) fresh wholemeal breadcrumbs
1. Puree the fish in a blender or food processor with the lemon juice, Worcestershire sauce and horseradish. Stir in the milk, chives, parsley and potatoes.
2. Shape the mixture into 4 fish cakes and coat with breadcrumbs.
3. Grill under a moderate heat for 5 minutes on each side, until browned. Serve with a tomato sauce and salad.