Molly’s Recipe of the week:
Ingredients for four people:
- 330 ml milk
- A sprig of thyme
- One clove garlic peeled
- 500 g haddock fillets
- 300 g floury potatoes
- Salt and pepper
- Lemon zest
- One large handful watercress leaves
- Plain flour for dusting
- Breadcrumbs for coating
- One egg, beaten
- Olive oil
Method
There’s so many different ways to make delicious fishcakes, I often make them with salmon and dill, served with yogurt.
But these watercress and haddock fish cakes are a great spring recipe and this makes lots to put in the freezer!
First of all, in a pan, add the milk, thyme and garlic and bring to the boil, over a medium heat. To this mixture, then add the haddock. Lower the heat and simmer for three minutes, then leave to one side. The fish will continue to cook as it cools. Then, in a separate pan, bring the potatoes to the boil in salted water and cook for about 10 minutes. Drain, and adding a splash of the milk, crush roughly.I prefer them not too smooth.
Now, discard the milk liquid and flake the haddock. Then add it to the crushed potatoes. Gently combine the two together. Add some seasoning, as much as you wish, and the lemon rind and chopped watercress, and mould into fishcakes. Then allow these to sit in the fridge for five minutes.
Place the flour, breadcrumbs and beaten egg mixture separately on three plates. Dip both sides of the fishcakes into the flour, then the egg, and finally the breadcrumbs. This will make them deliciously crispy when they cook. Finally, heat a little olive oil in a frying pan over a medium heat. Cook the fishcakes, turning so both sides are evenly coloured. They should take around five minutes in total. I either serve the on their own or with yogurt mixed with lemon and chopped up dill. I hope you enjoy these!
