Now that spring has finally sprung, simple, fresh and tasty suppers are in order after months of comfort eating to combat the cold. Although 'fishcakes' do not sound particularly exciting or inspiring, you really can make them your own with the endless possible favour combinations. In this case, the subtle smokiness of the haddock is perfectly complemented by firey horseradish, and the additions of lemon rind and parsley keep the cakes light and fresh. Served with a simple dressed salad, fishcakes are a cheap dish, having relatively few ingredients, yet definitely don't compromise on flavour - another ideal student supper!
For 12 fishcakes you will need...
A large fillet of fresh smoked haddock (roughly 400g)
Roughly 400g potatoes
A small knob of butter
200ml approx milk
2 bay leaves
3 heaped tsp grated horseradish
Large handful of fresh parsley - chopped
1 lemon
Salt and pepper to season
A few good handfuls of plain flour and breadcrumbs
1 egg
A little butter and oil for frying
Salad leaves and mayonaise to serve
You will need to...
- Peel and boil potatoes until soft
- Poach fish in milk flavoured with bay leaves for 5 minutes, (until translucent fish just turns opaque) then remove from the pan and flake into a bowl (discard with skin and bones)
- Drain potatoes and mash with the butter and a little of the fish-poaching milk. Season well.
- Add horseradish, lemon rind and 2/3rds of the chopped parsley to the mash, then fold in the flaked fish. Taste and adjust seasoning as necessary.
- Shape into 12 even fishcakes, then dust each in flour, dip in beaten egg, and dip in breadcrumbs.
- Fry in a little oil and butter until golden and crisp on both sides.
- Stir juice of half the lemon and the remaining chopped parsley into mayonaise to make a deliciously fresh and zingy dipping sauce. Serve with salad.
Enjoy! C x
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