Haddock and Cauliflower Fish Cakes
Rated 5.0 stars by 1 users
Category
Appetizer
Prep Time
60 minutes
Cook Time
30 minutes
Say HELLO to your new favourite appetizer by @brwnbutterbae - these fish cakes are so addictive!
Ingredients
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1 lb haddock fillets
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1 cup mashed cauliflower
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3 tbsp Maritime Madness Frig That’s a Hot Potato Hot Sauce
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1 large egg, beaten
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1 tbsp melted butter
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3 tbsp mayo
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2 green onions, thinly sliced
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3 tbsp parsley, chopped
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1/2 tsp mustard powder
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1 tsp old bay seasoning
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1 tsp salt
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2 cups @porkpanko, for breading
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Avocado oil, for frying
Directions
Preheat oven to 400°F. Place haddock fillets on a baking tray and cook for 20 min. Allow to slightly cool and flake fish into a large bowl. Add mashed cauliflower, hot sauce, butter, mayo, egg, herbs and spices. Mix well. Use a 1/4 cup and form 7 patties. Refrigerate 30 min to firm.
Add a shallow layer of avocado oil to a non-stick pan or cast iron skillet. Bring to medium heat. Coat fish cakes with pork panko and add to pan. Cook 5 min on each side or until golden brown + enjoy!
Recipe Note
*A note on mashed cauliflower:
This recipe is awesome if you have leftover cauli mash. Otherwise, boil 1 medium-sized cauliflower until soft. Place cooked cauliflower in a kitchen towel and wring the water out VERY well. Blend until smooth and proceed with the recipe.
