# Main courses # Fish

Coconut fish cakes

Total time 55 mins

5 mins preparation time

50 mins cooking time

Ingredients

2 portion(s)

750 g

potatoes, peeled and quartered

500 g

raw haddock fillets

50 g

butter, melted

75 ml

Kikkoman Naturally Brewed Soy Sauce

garlic cloves, finely chopped

red chilli, finely chopped

spring onions, roughly chopped

fresh coriander, roughly chopped

Flour, for dusting

eggs, beaten, with a little milk added

100 g

natural dry breadcrumbs

100 g

desiccated coconut

30 ml

sunflower oil

Nutritional facts (per portion): 2939 kJ / 702 kcal

Preparation

Step 1

Boil the potatoes until soft, drain well and mash then leave to cool. Steam the haddock for 8-10 minutes then cool and flake, removing all the bones. Stir the haddock flakes into the mashed potatoes. Add the butter, soy sauce, garlic, chilli, spring onions and coriander and combine well.

Step 2

Form the mixture into 8 even-sized cakes and dust each with a little flour. Chill for 15 minutes.

Step 3

In the meantime, in a shallow dish, mix together the breadcrumbs and desiccated coconut. To finish, dip each cake into the beaten eggs, then into the crumb mixture and fry gently in hot oil for 3 minutes on each side.

Step 4

Best served with a crisp mixed leaf salad.

Recipe-ID: 772

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