Mini had­dock fish­cakes

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Serves 2

280g fresh had­dock 1 gar­lic clove, peeled and crushed juice of ½ lemon 2 tbsp co­rian­der, chopped, plus a pinch for dress­ing 1 egg 3 tbsp plain flour 2 tsp pa­prika 3 tbsp rape­seed oil ½ red chilli, chopped 1 tbsp white wine vine­gar 1 tsp set honey sea salt and black pep­per car­rot, red pep­per and spring onion salad and wa­ter­cress, to serve Place the had­dock in a saucepan and cover with boil­ing wa­ter. Poach for 6-8 mins un­til just cooked through. Drain then re­move the skin and dis­card. Break the fish up into flakes with a fork. Us­ing a fork, mix with the gar­lic, lemon juice, co­rian­der and egg, then sea­son with salt. On a plate, mix to­gether the flour and pa­prika, and sea­son with pep­per, then add 1 tbsp of the flour mix­ture to the fish. Roll a ball of the fish mix­ture, ap­prox­i­mately the size of the palm of the hand, then roll it in the flour and press down lightly to flat­ten. Re­peat to make 6 pat­ties in to­tal. Heat 2 tbsp of the oil in a fry­ing pan un­til siz­zling, then fry the had­dock pat­ties for 4 mins un­til golden, turn­ing once half­way through. Trans­fer to two plates of car­rot, red pep­per and spring onion salad. Pour the re­main­ing oil into a clean jar, add the chilli, vine­gar, honey and a pinch of black pep­per, and shake it up. Pour the dress­ing over the salad and fish­cakes to serve.

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