Mini fishcakes take the flavours of a kedgeree and reinvent them in a bitesize snack. These risotto bites are perfect great party food or work well as a dinner party starter. Mini fishcakes are a great source of Omega 3 fatty acids, helping to boost brain power. We’ve served ours with a delicious mango chutney dip, which complements the curried flavours of the mini fishcakes.
- 900g floury potatoes
- 250g smoked haddock fillet
- 250g haddock fillet
- 3tbsp mild curry paste
- Zest of 1 lemon, plus lemon wedges to serve
- 125g peas, roughly chopped
- 2 eggs, hard-boiled, shelled and chopped
- 1 egg white, lightly beaten
- Few sprigs flat-leaf parsley, chopped
- 3tbsp sunflower oil
- 3tbsp plain flour
- For the dip
- 6tbsp mayonnaise
- 1tbsp mango chutney
- Zest and juice of 1 lemon
Preheat the oven to 190°C. Prick the potatoes with a fork and microwave on full power for 20 mins or until cooked, turning once. Leave the potatoes to cool.
Bring a large frying pan of water to the boil, add the haddock and simmer gently for 5 mins, until the fish is cooked through. Drain and flake the fish away from the skin, discarding any bones and the skin.
Cut the potatoes in half and scoop out the cooked flesh into a bowl. Mash lightly with a fork, then stir in the fish, curry paste, lemon zest, peas, boiled eggs, egg white and parsley until combined. Season with salt and pepper. Shape into small, evenly sized patties and chill until required.
Heat half the oil in a frying pan, lightly coat the mini fishcakes in flour and cook half of them for about 1 min on each side, until golden. Transfer to a baking tray and cook the remaining fishcakes. Bake for 15 mins or until hot.
Mix together all the ingredients for the dip and serve with the hot mini fishcakes.