Haddock and Parsley Fish Cakes
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4
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
- Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain.
- 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.
- 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.
- Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes.
- 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.
- Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers.
- 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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RECIPE SUBMITTED BY
hectorthebat
United Kingdom