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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the potatoes in boiling, salted water and drain and mash well when tender. | 2. Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked. | 3. Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones. | 4. Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes. | 5. Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered. | 6. Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
floury potato	450		cubed	89.0	0.0	19.8	0.5
haddock	450	g	smoked	333.0	0.0	73.44	2.025
hard egg	1		hard-boiled chopped	89.0	0.0	19.8	0.5
chive	2	tablespoons	snipped	1.8	0.261	0.1962	0.0438
salt black pepper			ground	89.0	0.0	19.8	0.5
flour	2	tablespoons	seasoned	45.136	3.3197	3.9322	2.1476
egg	1		beaten	71.5	0.36	6.28	4.755
white breadcrumb	100	g		89.0	0.0	19.8	0.5
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.