Categories: Food & Drink

Baked Haddock Fishcakes with Tomato Relish

Honestly, this smoked haddock fishcakes goes well by dipping mayonnaise or Thai chilli sauce while you immersed yourself into the soft texture of haddock meat with mashed potato, that tasted alike the Malaysian style Kentang Bergedil ( Mashed potato with minced meat )

It is a quick and easy simple fish recipe that is healthy and nutritious.

You don’t have to deep dry the fishcakes which would induce the mashed potato to absorb alot of oil.

Baking fishcakes are healthier, convenient and doesn’t contain any oil at all.

You can even use an Airfryer to bake these fishcakes in 10min which is much faster than the oven !

I bought a box of breadcrumbs and a gherkin from the supermarket which were on the discount shelves.

Gherkin is pickled cucumber, the American style that is naturally salted but great for pickles and tomato relish.

If you couldn’t find any breadcrumbs, you can replace it with instant oats or Nestum cereal.

What is haddock fish

Haddock fish belongs to the saltwater fish, usually found in the North Atlantic Ocean.

Haddock is a very popular fish meal served in Western Restaurants , smoked, grilled, baked or deep fried breaded with side ingredients.

In wet market, haddock fish is sold frozen, smoked, dried or fresh but most supermarket sold them in frozen , especially Asian market.

Most fresh haddock flesh is white in color but smoked haddock flesh is usually golden browned.

Haddock fishcakes with Tomato Relish

Serves: 4 persons

Ingredients

12oz (360g) smoked haddock
1lb boiled and mashed potato without skins
2 spring onions (chopped)
1 tbsp chopped fresh parsley ( or dried parsley)
4 tbsp fresh milk ( or 2 tbsp milk powdered mix with 4 tbsp warm water)
1 egg-beaten
Some breadcrumbs or instant oats

smoked haddock taken by wikipedia

gherkin taken by wikipedia

To make tomato relish

2inch (5cm) cucumber-chopped finely
1 gherkins ( pickled cucucmber )
2 tbsp tomato puree
Salt and pepper to taste

Method:

Preheat oven to 190C or 375F
Poach the smoked haddock in a little water until the flesh is opaque, able to flake easily.
Remove the skin and bones, flake the haddock meat with a fork.
Mix the haddock meat with boiled and mashed potato, chopped onion, parsley and fresh milk.
Season with salt and pepper.
Scoop up and shape into a ball, lightly flatten it. Repeat the same step for 8 fish cakes.
Beat the egg with a little water. Set aside.
Place the breadcrumbs on a flat plate.
Dip the round fish cake into the beaten egg first, then coat with the breadcrumbs on both sides.
Place the breaded fish cakes on a lightly greased baking sheet, bake in an oven for 20-30 min.
Make sure the fish cakes turned golden brown.
Mix together chopped gherkins, cucumber and tomato puree.
Season with salt and pepper , mix well.
Serve 2 breaded haaddock fish cakes with 1 scoop of tomato relish and some side salads.