Haddock fishcakes with potatoes and turnips

by: Shané Barnard | 06 Jul 2015
 

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.

- Homemag

 

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