Smoked Haddock And Sweetcorn Cakes Recipe

About this recipe

These flavorful haddock and sweetcorn cakes are lightly spiced and pan-seared to create a crispy, golden crust. Served with a tangy mustard dip, they make a satisfying and nutritious snack.

Ingredients

• - Schwartz Flat Leaf Parsley
• 400G Cully & Sully Smoked Haddock & Salmon Chowder Soup
• 450G Pack'D Organic Super Sweet Sweetcorn
• 1 Bunch Spring Onions 1 Bunch
• 1 L Olive Oil – Organic
• - Oatmeal Medium Bwfo
• - Marnoto Fleur De Sel
• 100 G Natco Paprika Powder
• NaN Trs Gram Flour

Instructions

1. 1. Poach the smoked haddock in a shallow pan with water for 5 minutes until cooked through.
2. 2. In a mixing bowl, flake the haddock and combine it with cooked sweetcorn and finely chopped spring onions.
3. 3. Add oat flour, beaten egg, chopped parsley, ground mustard, paprika, salt, and pepper, then mix thoroughly.
4. 4. Form the mixture into small cakes, pressing gently to shape them evenly.
5. 5. Heat olive oil in a non-stick skillet over medium heat.
6. 6. Pan-sear the cakes for 3-4 minutes on each side until golden brown and crispy.
7. 7. Remove the cakes and place them on a paper towel to drain excess oil.
8. 8. Serve warm with a tangy mustard dip or fresh greens for a burst of flavor.