Kedgeree cakes

(8 ratings)
Kedgeree cakes
Kedgeree cakes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

A classic Anglo-Indian dish, full of spice and flavour.


  • 8oz chilled pre-prepared mashed potato
  • 8oz smoked haddock
  • 1/2 oz butter
  • 1/2 onion, finely chopped
  • 1/4 tsp curry powder
  • 2 chopped hard boiled eggs
  • 2 beaten eggs
  • 1oz flour
  • 1tsp chopped parsley
  • 3oz breadcrumbs
  • 1tbp oil
  • Salt and pepper


  1. Make the mash as per instructions
  2. Melt the butter in a pan, add chopped onions and sweat, do not colour
  3. Add curry powder, stir and cook gently for 1 minute
  4. Add flaked smoked haddock, free of skin and bone. Stir and cook, do not break up too much
  5. Take off heat and cool, add to mashed potato and chopped hard boiled eggs and mix
  6. Beat the eggs, drip a little into fish cake, add parsley and season, mix
  7. Divide mix into 8 even sized pieces. Mould into balls
  8. Pass through seasoned flour, egg and breadcrumbs. Flatten and shape using a palette knife
  9. Pan fry in a little oil

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