Sustainable Haddock and Crab Fishcake Asian Spices Saffron Mayonnaise

Prep Time


Cook Time






150150 g haddock pin boned

100100 g white crab meat picked of all shell!!! ensure crab meat is not wet

100 100 ml milk

7575 g potatoes boiled and put through potato ricer

2020 g spring onions thinly sliced

1414 g ginger peeled and finely grated or puree C/R

66 g cloves garlic crushed or paste C/R

3030 g mayonnaise C/R

1 1 egg beaten

3030 g flour C/R

100100 g breadcrumbs C/R

Salt and pepper C/R

Saffron MayonnaiseSaffron Mayonnaise

1 1 pkt powdered saffron

30 30 ml dry white wine C/R

120120 g mayonnaise C/R

lemon juice to taste

Multiply by
  • 1Fishcake
  • 2Lightly poach haddock in milk remove from milk and flake.
  • 3Thoroughly stir ginger and garlic into mayonnaise.
  • 4Place mashed potato in a bowl and gently stir in all other ingredients, season to taste.
  • 5Shape mixture into desired size and pass-through flour, egg and bread crumb. Refrigerate
  • 6Can be made up to 24 hrs in advance.
  • 7Saffron Mayonnaise
  • 8Warm white wine
  • 9Add saffron
  • 10Let cool and add to mayonnaise
  • 11Lemon juice to taste