Haddock & parsley fish cakes
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- 500g potatoes, (peeled weight), cut into even-sized pieces
- 300g haddock
- 300g smoked haddock
- 300ml skimmed milk
- 1 unwaxed lemon, finely grated to use the zest
- 4 tbsp fresh parsley, chopped
- 4 spring onions, trimmed and finely chopped
- 4 tbsp capers, roughly chopped
- 2 medium eggs, beaten
- 15g butter, melted
- 150g pot Asda breadcrumbs
- 4 tbsp flour
- Spray oil
- 6 tbsp low-fat mayonnaise
- 6 tbsp fat-free Greek-style yogurt
- 2 sun-dried tomatoes, drained and chopped
- 360g baby leaf spinach, to serve
Pre-heat 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 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 2cm thick. Put on a plate lined with cling film 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 yogurt with the tomatoes and the remaining zest, spring onions, parsley and capers.
Put the spinach in a large frying pan with 1 tbsp water and cook, stirring, until it wilts. Drain, serve with the fish cakes and sauce.