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Smoked Haddock Potato Cakes

6 med potatoes
60g (2 oz) butter
60ml (2 oz) milk
salt and pepper
3 eggs
225g ( lb.) smoked haddock
110g (4 oz) bread crumbs

Peel the potatoes and steam them until very tender. Push them through a sieve into a bowl. Heat the butter and milk to boiling and pour over the potatoes. Beat together well and let it cool a little, then beat in one of the eggs.
Cut the smoked haddock into small dice - discarding all skin and bones - and plunge into boiling water, drain as soon as it comes back to the boil. Stir these into the potato mixture and - using wet hands is easier - form into little patties.
Beat up the remaining eggs and dip the patties in the egg and then into the breadcrumbs beoree frying them until brown on both sides in sunflower oil.



March 11, 2009 01:38 PM | 0 Comments
  Martin Dwyer
Consultant Chef