Crispy Cod Fish Cakes
recipe
Crispy Cod Fish Cakes
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This recipe works equally well with salmon.
Ingredients
- 350g floury baking potatoes cut into quarters
- small celeriac, quartered
- 4-5 cloves of garlic
- 2 tblsp Flora Buttery spread
- 400g cod fillet, skinned from a sustainable source
- 150g smoked haddock, skinned
- 250ml semi skimmed milk
- 2 bay leaves
- Cracked black pepper
- Zest of 1 lemon
- 3 tblsp chopped flat leaved parsley
- 2 tspn Dijon mustard
- 1/2 tsp fennel seeds?crushed
- 1 sprig fresh thyme
- Flour for dusting
- 1 tblsp vegetable oil
- Optional:
- 250 ml Greek yoghurt
- 50 ml sweet chilli dipping sauce
Directions
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- Place potatoes, celeriac and garlic in a saucepan of water, bring to the boil and cook until tender. Drain and mash with tablespoon of Flora Buttery.
- Poach the fish in the milk with the bayleaf and pepper for about minutes until just cooked. Drain and lightly flake the fish.
- Add the lemon zest, parsley, mustard, fennel and pepper to the potato mix and mix in the fish.
- Combine well and divide the mixture into cakes and pat flat each side. Lightly dust with flour just before cooking.
- Heat the remaining Flora Buttery with the vegetable oil and fry on both sides until golden brown.
- Meanwhile, combine the yoghurt with the chilli sauce and chopped chilli and serve with the fish cakes (Optional).
- Tips:
Source: Flora Heart Age Campaign
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