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Rick Stein Nigella Lawson Peter Evans Iron Chef

Parmesan-crusted prawn and haddock fishcakes

Serves 4

Ingredients

  • 500g floury potatoes , eg maris piper or king edward, peeled and diced
  • 1 -2 tbsp olive oil
  • 400g fillet boneless smoked haddock
  • 300ml/½ pint milk
  • 200g cooked tiger prawns, chopped
  • Bunch of chives, finely snipped
  • 2 tbsp flour
  • 1 egg, beaten
  • 8 tbsp dried natural breadcrumbs
  • 2 tbsp freshly grated parmesan
  • Sea salt and freshly ground black pepper
  • Vegetable oil for shallow frying
  • mayonnaise and lemon wedges, to serve
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Method

  1. Cook the diced potatoes in a large pan of boiling water for 12 - 15 minutes
  2. until tender.
  3. Place the haddock in a sauté pan and pour over the milk. Cover, bring to the
  4. boil then remove from the heat and set aside for 5 minutes or so until
  5. cooked through.
  6. Drain the diced potatoes well and return to the pan, add some salt and
  7. pepper and mash together. Remove the fish from the pan and flake into the
  8. potatoes, add the prawns and chives then stir together.
  9. Shape the mixture into four firm, even-sized cakes. Mix together the
  10. Parmesan and breadcrumbs. Dust the cakes lightly with seasoned flour, then
  11. dip into the beaten egg and then the Parmesan breadcrumbs.
  12. Heat a little sunflower oil in a frying pan and gently cook the fish cakes
  13. for 2 minutes on each side until crisp and golden; drain on kitchen paper.
  14. Serve with mayo and lemon.
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