Haddock Fish Cakes
Give these tasty fish cakes a try! Haddock cakes are great on their own with a slice of bread, or you can round them out with a side, a favorite sauce, and a fresh vegetable salad. Instead of flour, a little bit of breadcrumbs goes into the mix — it helps the fish bind together faster and gives the finished cakes a richer, more distinctive flavor.
Urmida
Recipe author
Haddock Fish Cakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 34 %
13 g
Fats 42 %
16 g
Carbohydrates 24 %
9 g
234 kcal
GI:
20
/
0
/
80
- How do you make haddock fish cakes?
- Rinse the fish and remove the skin and any bones — you want clean fillet for this recipe. Peel the onion and dice it as finely as you can.
- Put the haddock fillet in a blender, add the butter cut into slices, and blend to a smooth paste.
- Transfer the mixture to a bowl, crack in the egg, season with salt and pepper, add the chopped onion and breadcrumbs, and mix everything together well.
- Scatter the remaining breadcrumbs on a flat plate. Shape the mixture into small cakes, coat them in the crumbs, and fry in vegetable oil until golden on both sides.
- Enjoy!
- How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip it over and cut the fillet from the other side. Clean the inside, removing the dark membrane — it's bitter and will spoil the flavor. Rinse and be sure to pat it thoroughly dry.
- Tip: The wrong pan can ruin even the best recipe. Choose a skillet suited to what you're cooking.
- Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Pick an oil with a high enough smoke point for frying, and keep the heat below that point.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Haddock - 90 kcal/100g
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