- 12 ounces [340 g] smoked haddock fillets, skinned
- 12 ounces [340 g] potatoes, peeled and cut into small pieces
- 3 tablespoons [45 mL] water
- 4 tablespoons [60 mL] milk
- 1 egg yolk
- Pepper, to taste
- 1/2 cup [70 g] all-purpose flour
- 1 egg, beaten
- 3/8 cup [94 mL] toasted breadcrumbs
- Flour, to shape mixture into patties
- 2 tablespoons [30 g] butter or margarine, to cook
- Melted butter, to reheat
Breadcrumbs Mixture
- 1/2 cup [70 g] all-purpose flour
- l/4 cup [60 mL] breadcrumbs
- 1 egg
|
- Onto a plate, cut smoked haddock fillets into small pieces; arrange, thicker sides towards the outside.
- Cover and microwave for 4 to 5 minutes on 'MAXIMUM', until easily broken-up with a fork.
- Drain, bone and crumble fish.
- Microwave potato pieces in water, covered, for 9 or 10 minutes on 'MAXIMUM', stirring once.
- Crush potatoes and mix in milk; then mix in egg yolk and pepper.
- Mix well; divide mixture into 4 equal parts.
- Mix together all breadcrumbs mixture ingredients.
- Flour your hands.
- Divide fish mixture into four equal parts; shape into a fish-shaped, flat or sausage-shaped patties.
- Fish-shaped patties: shape each part into an approximately 1-inch [2.5-cm] thick pear-shaped patty, and then shape one end of each patty into a 'V', shaping the 'tails'.
- Flat patties: using a spatula, flatten each part until 1-inch [2.5-cm] thick.
- Sausage-shaped patties: shape mixture into sausages, flattening each end of each 'sausage'.
- Coat patties with flour; dip patties into beaten egg, before coating patties with breadcrumbs.
- Freeze uncovered patties onto a freezer paper-lined baking sheet, for 3 to 4 hours.
- Then wrap patties individually or transfer into a freezer-safe bag; label freeze for up to 1 month maximum.
- To thaw, unwrap and arrange patties into a shallow dish.
- Microwave covered for 5 to 6 minutes on 'DEFROST', turning patties once.
- To reheat, brush patties with melted butter, to taste.
- Microwave patties, covered for 5 minutes on 'MAXIMUM', turning once.
- Leave to rest for 1 or 2 minutes.
- Into a small bowl, melt butter or margarine covered for 15 to 30 seconds, on 'MAXIMUM'.
- Pour melted fat over patties; cover and microwave for 6 to 7 minutes on 'MAXIMUM', turning plate once.
or
Preheat a microwave-safe browning dish and brown fish patties for 2 1/2 minutes on each side, on 'MAXIMUM'.
Breadcrumbs Mixture
- Transfer flour, breadcrumbs into 2 separate bowls.
- In a separate bowl, beat egg.
- Coat patties with flour, then dip patties into beaten egg.
- Finally, coat patties with breadcrumbs.
|
