The ideal dish for hungry kids!
home June 2011
Makes: 8 fishcakes
Preparation time: 50 minutes
Oven temperature: 180°C
Cooking time: 15 minutes
• 600g smoked haddock
• 600ml milk
• 500g potatoes, peeled
• 500g turnips, peeled
• 150g butter, at room temperature
• 2 eggs, beaten
• freshly ground black pepper
• generous handful dill, chopped
• 1 bunch spring onions, chopped
• 100g cake flour
• 150g dry breadcrumbs
• olive oil
1 Preheat the oven. In a shallow bowl, immerse the haddock in the milk, cover with aluminium foil, and bake for about half an hour.
2 Meanwhile, cook the potatoes and turnips until soft, and mash together with the butter.
3 Remove the haddock from the oven once it’s cooked, straining it from the milk with a slotted spoon, and set aside to cool slightly. Then remove the skin and flake the fish.
4 Mix the fish and mash, adding the eggs, black pepper, dill and spring onions. Season if necessary, then divide the mixture into 8 equal portions and form into cakes.
5 Mix the cake flour and breadcrumbs, then coat the fishcakes in this mixture.
6 Heat the olive oil in a frying pan and fry the fishcakes until golden brown on both sides. Drain on paper towels and serve.