Dive into the heart of Irish cuisine with our irresistible Colcannon Haddock Fish Cakes! This delightful dish combines the rich flavors of tender haddock and creamy mashed potatoes, seasoned to perfection with fresh green onions. Whether you're looking to impress at your next dinner party or simply want to indulge in a comforting meal, these fish cakes are a must-try. With a crispy exterior and a soft, flavorful interior, each bite promises to transport you to the lush landscapes of Ireland. Ready to make your taste buds dance? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 1 lb haddock fillets
- 2 cups mashed potatoes
- 1/2 cup green onions, chopped
- 1 egg
- 1/2 cup flour
- Oil for frying
Instructions
- Begin by preparing the mashed potatoes. Peel and chop the potatoes into even-sized chunks. Place them in a pot of cold salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash until smooth. Allow to cool slightly.
- While the potatoes are cooking, prepare the haddock fillets. If using fresh haddock, ensure they are cleaned and deboned. If using frozen, thaw them completely. Poach the haddock in a pot of simmering water for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from water and let cool.
- Once the haddock is cool enough to handle, flake the fish into small pieces, removing any skin or bones. Place the flaked fish into a large mixing bowl.
- Add the cooled mashed potatoes and chopped green onions to the bowl with the flaked haddock. Crack the egg into the mixture and season with salt and pepper to taste. Mix everything together until well combined.
- Form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. You should be able to make about 8 patties. Place the patties on a plate and refrigerate for about 15 minutes to help them firm up.
- While the patties are chilling, prepare your frying oil. In a large skillet, heat about 1/4 inch of oil over medium heat. You can test if the oil is ready by dropping a small piece of the mixture into the oil; if it sizzles, it's ready.
- Once the oil is hot, carefully place the fish cakes in the skillet, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
- Once cooked, transfer the fish cakes to a plate lined with paper towels to drain any excess oil. Keep them warm in a low oven while you fry the remaining patties.
- Serve the colcannon haddock fish cakes hot, garnished with additional chopped green onions if desired. They pair well with a side of tartar sauce or a simple green salad.
Tips
- Choose Fresh Haddock: If possible, opt for fresh haddock fillets for the best flavor. If using frozen, ensure they are fully thawed before cooking to maintain texture.
- Perfectly Mashed Potatoes: For creamy mashed potatoes, use starchy potatoes like Russets or Yukon Golds. Don’t skimp on the seasoning—salt the water generously while boiling.
- Chill the Patties: Allowing the formed patties to chill in the refrigerator for about 15 minutes helps them hold together during frying, resulting in a perfect crispy exterior.
- Oil Temperature: Ensure your oil is at the right temperature before frying. If it’s too hot, the outside will burn before the inside cooks; too cool, and the cakes will absorb excess oil.
- Customize Your Flavors: Feel free to add herbs or spices to the mixture for a personal touch. Dill, parsley, or even a hint of garlic can elevate the flavor profile.
- Serve with Dipping Sauces: These fish cakes pair wonderfully with tartar sauce, a zesty remoulade, or even a simple squeeze of lemon for a refreshing twist.
- Keep Warm: If frying in batches, keep the cooked fish cakes warm in a low oven while you finish cooking the rest to ensure they are all served hot.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 22g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
