Haddock: 570 g, skinned and boned
Lemon juice: 30 ml
Worcester sauce: 30 ml
Horseradish: 12.6 g
Half & half: 250 ml
Chives: 3.15 g, fresh, finely chopped
Parsley: 5 g, fresh, chopped
Potatoes: 240 g, cooked and mashed
Breadcrumbs: 30 g, fresh whole wheat
Olive oil: 75 ml
A classic recipe of fish cakes with fresh herbs, easy and delicious
Method
Put the fish in a food processor with the lemon juice, Worcestershire sauce and horseradish and blend until slightly chunky.
Mix in by hand the half & half, chives, parsley and cooked potatoes.
Shape the mixture into 12 fish cakes and coat with breadcrumbs.
Place olive oil in a large skillet over medium heat and cook fish cakes for 4 minutes on each side, until browned.
Serve with your favorite dipping sauce or garnish (optional).
