Full of flavour thanks to I&J’s oak-smoked haddock, these fun little fishcakes are cooked to a golden crisp in olive oil. Serve them as an aperitif with garlicky aioli.

Prep time: 20 mins /Cook time: 30 mins /Serves: 4-6

You will need:

  • 1 450g box of I&J Haddock medallions
  • 150ml mashed potato, at fridge temperature
  • 1 large egg
  • 1 shallot or small onion, finely grated and drained
  • 150ml breadcrumbs
  • 3-4 sprigs of fresh dill, finely chopped
  • 2 tablespoons plain flour
  • Olive oil
  • Coarse ground sea salt and black pepper

Preheat the oven to 220°C. Place the haddock medallions in a pot and cover with water. Bring to the boil and simmer for 10 minutes to lightly poach the fish. Once cooked, drain the fish and leave to cool for a few minutes. In a bowl, combine the cold mashed potato, egg, grated shallot, breadcrumbs, dill and plain flour. Season the mixture with salt and pepper and flake in the haddock. Use a spoon to combine the ingredients together and shape the mixture into small balls.

Pour about 1cm of olive oil into an oven-proof dish and place it into the oven to heat up. Once hot, carefully lower each ball into the oil. Bake the polpette for 25-30 minutes, turning once to brown them.

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

SMOKY HADDOCK POLPETTE

 

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One comment

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Georgia – these look delicious! I visited your site today for dinner inspiration and found it straight off the bat! Super images, as usual. Thanks very much xx

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