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450 g/1 lb cooked haddock, flaked
15 ml/1 tbsp melted butter or margarine
225 g/8 oz/4 cups fresh breadcrumbs
1 large onion, chopped
1 garlic clove, crushed
15 ml/1 tbsp chopped parsley
5 ml/1 tsp chopped thyme
A pinch of cayenne
A little milk (optional)
1 egg, beaten
45 ml/3 tbsp oil
4 watercress sprigs
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Method :
Mix together the haddock, butter or margarine, 150 g/5 oz/2.5 cups of the
breadcrumbs, the onion, garlic, parsley, thyme and cayenne. Add a little
milk if the mixture does not bind together. Shape into small, round, flat
cakes and coat with the egg, then the remaining breadcrumbs. Heat the oil
in a frying pan (skillet) and fry (saute) the cakes for about 5 minutes on
each side until cooked through and crisp. Serve garnished with watercress. |