Prep Time: 15 min.
Cook Time: 30 min.
Yield: 6 servings
1½ cups flaked cooked Haddock (1 or 2 small filets poached in 1 cup of water, juice of half a lemon, ½ teaspoon of kosher salt and a few grinds of coarse black pepper for 8 minutes on medium heat in a covered saucepan. Do not reserve the liquid.)
2 ½ cups mashed potatoes at room temperature (4 medium potatoes peeled, boiled & mashed)
2 tablespoons butter - softened
1 jumbo egg, beaten
Salt & pepper to taste
1 can of cranberry jelly (no-berry)
Mix mashed potatoes, beaten egg, butter, salt & pepper together. Now add the poached fish to the mixture, careful not to pulverize the flaked fish.
Shape mixture into small cakes and brown in hot vegetable oil in a large skilet, 3 minutes each side, medium high heat. Cook in small batches of 4 cakes.
Serve cakes with boiled cranberry jelly on top.
MAINE RECIPES > APPETIZERS & BEVERAGES > SCARLET SINNERS
COURTESY OF GAYWEDDINGSINMAINE.COM
Taken from the 1952 “Village Cookbook” from Yarmouth, Maine, Bernice Wentworth submitted her favorite DownEast recipe. This centuries old classic recipe is Maine-style down-home cooking. It combines 3 local favorite ingredients in one dish – haddock, potatoes & cranberry jelly. These things are so good they’re almost a sin to enjoy, hence their name.