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Smoked haddock and parsnip fishcakes
Ingredients
- 1 small onion, chopped
- 75g streaky bacon or pancetta, finely chopped
- 300g smoked haddock
- 275ml milk
- 1 bay leaf
- 6 cloves
- 150g parsnips, chopped
- 150 potatoes, chopped
- 1 tsp butter
- handful fresh parsley, chopped
- pinch dried chilli, optional
- seasoned flour
- 1 egg, beaten
- 80 white breadcrumbs
- oil for frying, e.g. vegetable or sunflower
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
25 min
PT25M
-
Step 1
Sweat the onion with the bacon for 10 minutes and set aside. -
Step 2
Poach the haddock in the milk, bay leaf and cloves in a pan. Allow to boil briefly, then turn off heat and allow fish to cool in liquid. -
Step 3
Boil the parsnips and potatoes together until tender. Mash with the butter and a little of the fish poaching milk. Season well. -
Step 4
Combine the onions, bacon, potatoes and parsnips, parsley and chilli if using. -
Step 5
Flake the fish and fold into vegetable mixture. Adjust seasoning. Shape into cakes. Dip these into the seasoned flour, then beaten egg, then breadcrumbs to coat. Shallow fry until golden.