Melt in the Middle Fishcakes
These melt in the middle fishcakes are crispy on the outside, soft and flaky inside, and hide a delicious, melted cheese centre that you'll find when you cut into them.
Ingredients
- 600 g (1.3 lb) potatoes peeled and roughly chopped
- 400 g (0.9 lb) undyed smoked haddock fillets
- 1 tbsp olive oil
- 150 g (5.3 oz) cooked peeled king prawns dried on kitchen roll and cut into halves or thirds, if quite big
- 8 g (0.3 oz) fresh chives finely chopped
- 2 tsp wholegrain mustard
- 80 g (2.8 oz) mature cheddar cut into 4 x 20g cubes
- plain flour for dusting
- 1 large egg beaten
- 80 g (2.8 oz) panko breadcrumbs
- 2 tbsp vegetable oil
- lemon wedges to serve
Instructions
- Cook the potatoes in a large saucepan of boiling, salted water for 15 to 20 minutes or until tender. Drain well, mash and set aside to cool.
- Meanwhile, preheat the grill to medium high. Put the smoked haddock in a roasting tin and brush with the olive oil. Grill for 8 to 10 minutes or until just cooked through. Set aside to cool, then discard the skin and any bones and flake into chunks.
- Gently fold the smoked haddock, prawns, chives and mustard into the mashed potatoes. Shape the mixture into 4 large balls and poke a hole in the middle of each ball with your thumb. Press a cube of cheese into each hole, then shape the fishcake around to encase the cheese.
- Preheat the oven to 200C/180C fan/gas 6. Lightly dust each fishcake all over with flour, dip into the beaten egg, then coat in the breadcrumbs. Place the fishcakes on a baking tray lined with baking paper and chill for 15 minutes or overnight, to firm up.
- Heat the vegetable oil in a large frying pan over a medium heat and fry the fishcakes on both side for 2 to 3 minutes, until golden. Transfer them to a baking tray and bake for 20 to 25 minutes, until piping hot.
- Enjoy with your choice of vegetable side dishes or salad, and a wedge of lemon on the side.
Notes
- Optional variations:
- Thai style – add red curry paste, lime zest and coriander.
- Mediterranean – add sun-dried tomatoes, basil and olives.
- This melt in the middle fishcakes recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Calories: 530kcal | Carbohydrates: 42g | Protein: 42g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 1307mg | Potassium: 1171mg | Fiber: 4g | Sugar: 3g | Vitamin A: 507IU | Vitamin C: 31mg | Calcium: 276mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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