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.