Haddock and Parsley Fish Cakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Haddock and parsley fish cakes Ingredients:
500 g potatoes |
300 g haddock |
300 g smoked haddock |
300 ml milk |
1 lemon |
4 tablespoons parsley |
4 spring onions |
4 tablespoons capers |
2 eggs |
15 g butter |
150 g breadcrumbs |
4 tablespoons flour |
oil |
6 tablespoons mayonnaise |
6 tablespoons yoghurt |
2 sun-dried tomatoes |
360 g spinach |
Directions:
1. Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
2. Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones.
3. Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool.
4. Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
5. Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes.
6. Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
7. Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.
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