Fish Cakes
Serves 4
This recipe needs
Ingredients
1 can (397g) Chicken Haddie, drained and flaked
1 small Onion, diced small
3-4 cups Mashed potatoes
1 Egg, beaten
pinch Salt
pinch Pepper
1 cup Breadcrumbs
Butter or cooking oil for pan-frying
Directions
Mix the drained chicken haddie, diced onion, mashed potatoes, salt, pepper, and egg in a bowl.
Form the mixture into fish cakes.
Coat each cake with the breadcrumbs and place in the fridge for 1 hour to firm up.
Pan-fry in butter or oil over medium-high heat until golden brown, about 3-4 minutes per side, ensuring the cakes are heated through.
Serve immediately with green chow pickles and or baked beans.
This recipe needs
