photo credit: Kiera Nunn

Ingredients:
 
230 g Haddock
150 g Lobster, diced
75 g scallops, diced
1 egg
1/8 tsp Salt
Pinch Pepper
1/2 tsp prepared horseradish
1 tsp parsley, finely chopped
1 tsp chives, finely sliced
1/2 orange, zested and juiced
2 green onions, finely sliced
2 tbsp celery, finely diced
2 tbsp red pepper(or roasted red pepper), finely diced
1/2 cup Panko bread crumbs or regular bread crumbs
1/2 cup-1 cup Panko bread crumbs or regular bread crumbs for rolling

Directions:

Measure out haddock, egg, salt, pepper and horseradish into a food processor. Pulse together until mixture is well combined and fairly smooth.

Turn haddock mixture out into a large mixing bowl and add remaining ingredients. Using your hands, mix together until ingredients are well incorporated. Cover with plastic wrap and refridgerate for at least one hour to allow mixture to set.

Using your hands roll batter into 15 balls with about a 1 1/2 inch diameter, once shaped roll into bread crumbs and set aside.

Drizzle a tbsp of olive oil or canola oil into a nonstick pan and set to medium heat. Once pan is hot, add half of the prepared fish cakes, press lightly with a spatula and sear until golden on one side, flip and sear until golden on the other side and/or until fish cake is cooked through.