Smoked Haddock Fish Cakes with Spicy Tomato Sauce
At a glance
- Recipe created by
- Less than 30 mins
- Cooking time
- 15 mins
This recipe uses
- 400g/14oz peeled potatoes, diced
- 450g/1lb smoked haddock fillet, skin left on
- 570ml/1pint milk
- 1 bay leaf
- 2 slices of onion
- Freshly ground black pepper
- 30g/1oz butter
- 1 egg beaten
- ½ tablespoon of freshly chopped parsley
- 140g/5oz Genius Gluten Free Bread, whizzed into breadcrumbs
- 4tbs of sunflower oil
- For the spicy tomato sauce:-
- 1 large onion, finely chopped
- 3tbs olive oil
- Salt and freshly ground black pepper
- 1 garlic clove, peeled and finely chopped
- 1 tsp paprika
- A pinch of chilli flakes
- 2x 400g cans of chopped tomatoes
- 1 bay leaf
- 1 large pinch of caster sugar
To make the sauce: Place the onion in a heavy bottomed pan with the olive oil and season with salt and pepper. Cover with a lid and fry gently over a low heat until soft and sweet.
Add the garlic, paprika and chilli flakes and fry for a further 30 seconds, stirring constantly.
Add the tomatoes and sugar and bring to a simmer. Simmer the sauce for 20 minutes. Liquidise until smooth. Pass the sauce through a sieve, back into the pan. Taste and add seasoning as necessary.
Simmer the potatoes in gently boiling water for 20 minutes or until tender.
Place the smoked haddock skin side down in a frying pan. Pour the milk over the fillets. If the fillets are exposed, add some more milk or water to cover. Add the bay leaf, sliced onion and 4 turns of freshly ground black pepper. Bring the milk slowly to a simmer and gently poach the fish for 10 minutes or until the fish is just cooked through. Reserve the poaching milk.
Mash the potatoes with 100ml/3 ½ oz of the poaching milk and butter.
Separate the flakes of haddock from the skin and mix with the mashed potatoes and egg. The consistency should be soft but firm enough to hold its shape. Add one or two tablespoons of poaching milk if the mixture is too stiff. Taste and add more seasoning as necessary.
Wet your hands to prevent the mixture sticking to them and shape the mixture into 8 round flat cakes no more than 2.5cm/1inch thick.
Coat the fish cakes with Genius breadcrumbs then brush off any loose crumbs.
Heat the oil in the frying pan over a moderate heat. When the oil is hot, place 4 fish cakes at a time into the pan and fry until golden brown on both sides. Remove from the pan and keep warm in a low oven while the remaining cakes are fried.
Bring the tomato sauce back to the boil. Flood the base of four warmed plates with sauce and place two fish cakes, just off centre, on each plate.