Potato Smoked Fish Savouries
Delight your taste buds with these irresistible Potato Smoked Fish Savouries, a perfect blend of creamy mashed potatoes and delicately flaked smoked fish like mackerel or haddock. Enhanced with fresh parsley and dill, these golden, crispy patties are bursting with herbaceous flavor. Easy to prepare in just 40 minutes, this recipe perfectly pairs soft interiors with crunchy breadcrumb coatings for the ultimate texture combination. Whether you're serving them as an appetizer, snack, or light meal, these savouries are a crowd-pleasing treat that pairs wonderfully with a tangy tartar sauce or a zesty squeeze of lemon. Ideal for seafood lovers and a creative way to elevate your next gathering, these savoury bites are a must-try!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Smoked fish (e.g., smoked mackerel or haddock)
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 1 large Egg
- 100 grams Plain breadcrumbs
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 milliliters Cooking oil (for frying)
Instructions
Peel and dice the potatoes into large chunks, then place them in a pot of salted boiling water. Cook for 12-15 minutes, or until tender.
While the potatoes are cooking, flake the smoked fish into small pieces, ensuring that any skin or bones are removed. Chop the parsley and dill finely.
Drain the cooked potatoes thoroughly and mash them until smooth. Allow them to cool slightly.
In a large mixing bowl, combine the mashed potatoes, flaked smoked fish, chopped parsley, dill, salt, and black pepper. Mix well until evenly combined.
Shape the mixture into small, bite-sized patties, about 4-5 cm in diameter, and set them aside on a tray.
Prepare a dredging station by placing the flour, beaten egg, and breadcrumbs in separate shallow bowls. Coat each patty first in flour, then dip it into the egg, and finally coat it with breadcrumbs. Repeat for all patties.
Pour the cooking oil into a large skillet or frying pan and heat it over medium heat until it reaches 180°C (350°F). To test, drop in a small breadcrumb—it should sizzle immediately.
Fry the patties in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Serve the Potato Smoked Fish Savouries warm, with a dollop of tartar sauce or a squeeze of lemon for extra flavor.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.3 g | 339% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 13.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3089 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
