Fish cakes with chive yoghurt
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With a crisp sesame seed coating, these little haddock fish cakes from Frances Atkins have a definite Asian feel with flavour from ginger, chilli and cardamom. The chive yoghurt is a lovely cooling contrast, and they could be served with steamed rice or vegetables for a more substantial dish.
First published in 2015
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Ingredients
Metric
Imperial
Ping-pong balls
- 500g of haddock fillet
- 240ml of whole milk
- 1 large potato, large dice
- 1 shallot, finely sliced
- 50g of ginger, minced
- 1 green chilli, small, fine dice
- 1 tsp cardamom seeds, ground
- 1 tsp fresh tarragon, chopped
- 2 tbsp of flour
- 1 egg, beaten
- 100g of sesame seeds
- 200ml of vegetable oil, to shallow fry
- 1 pinch of salt
- 1 pinch of pepper
Chive yoghurt
- 300g of low fat natural yoghurt
- 1 tsp chives, chopped
- 1 tsp parsley, chopped
SAVE RECIPE
Method
1
In a pan, bring the milk to the boil, then lower the fish fillets in. Reduce to a gentle simmer and poach for 3 minutes
- 240ml of whole milk
- 500g of haddock fillet
2
Remove from the heat and allow to cool, strain the liquid into a clean pan. Reserve the fish for later
3
Place the pan with the milk over a medium heat. Add the diced potato and cook for 10-12 minutes until soft. Remove from the heat and drain the excess liquid
4
Flake the fish into a bowl and add the potato, shallot, ginger, tarragon, chilli, cardamom and salt and pepper
- 1 pinch of salt
- 1 pinch of pepper
- 1 tsp cardamom seeds, ground
- 1 green chilli, small, fine dice
- 50g of ginger, minced
- 1 shallot, finely sliced
- 1 tsp fresh tarragon, chopped
5
Mix together until combined and shape into ping-pong sized balls
6
Prepare 3 bowls for crumbing. Add flour to the first, the beaten egg to the second and sesame seeds to the third. Coat each ball in the flour, egg then sesame seeds
- 1 egg, beaten
- 100g of sesame seeds
- 2 tbsp of flour
7
Place a pan over a medium heat and add a little vegetable oil. Shallow-fry the balls until golden. Once golden, remove from the pan and place on kitchen paper
- 200ml of vegetable oil, to shallow fry
8
Mix together the yoghurt, chives and parsley in a bowl, serve as a dip to the haddock ping-pong balls
- 1 tsp chives
- 1 tsp parsley
- 300g of low fat natural yoghurt
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