Mango Chutney Fish Cakes
Recipe created by Steph Quinn, Furness College Student
- 450g cod or other white fish
- 250ml milk
- 350g potato
- 1 egg
- Flour for shaping
- 85g freshly grated bread crumbs
- Bay leaf
- 1 Jar Hawkshead Relish Mango Chutney
Place the fish in a pan Pour over the milk 150ml. Add the bay leaf.
Cover, bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand, covered, for 10 minutes to gently finish cooking the fish.
Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water.
Add a pinch of salt, bring back br /to the boil and simmer for 10 minutes or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
Drain the potatoes in a colander and leave to cool slightly. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 minute, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
Drain off liquid from the fish season with some pepper, then flake it into big chunks and add it to the potatoes.
Using your hands, gently lift the fish and potatoes together so they just mix.
You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four balls, about 2.5cm thick. Make a hole in each cake with your little finger and add 1/2 tsp of Mango Chutney to the centre of the ball ,then gently seal it back up again. Roll each ball in the egg, and brush over the top and sides so it is completely coated then roll on the crumbs, patting the crumbs on the sides and tops so they are lightly covered.
Transfer to a plate.
Then test the oil in the deep fat fryer to make sure it is hot enough when the oil is hot gently place the fish cakes in the oil and cook them until they are hot and golden brown. These fish cakes may also be shallow fried instead by placing into a frying pan and cooking on each side for five minutes or until golden brown.