Moroccan fishcakes

• khẩu phần: Serves 4
• thời gian hoạt động: 20 mins
• tổng thời gian: 1 hour 10 minutes

Nguyên liệu

600g Maris Piper potatoes, cut into chunks

300g skinless and boneless pollock fillets

300ml semi-skimmed milk

1¼ tsp each paprika and cumin

2 lemons, zested, plus 2 tbsp juice, then cut into wedges to serve

small pack dill, leaves chopped

1 large egg, beaten

85g dried breadcrumbs

4 tbsp sunflower oil, for frying

300g natural yogurt

Hướng dẫn

1 Put the potatoes in a pan and cover with cold salted water. Bring to the boil and cook for 18-20 mins until cooked but still holding their shape. Drain and leave to steam-dry, then mash. Meanwhile, put the fish in a saucepan and pour over the milk and 100ml water to just cover. Cover with a lid, bring to a simmer, then turn off the heat and leave for 10 mins. Remove with a slotted spoon.

2 Mix 2 tbsp of the poaching milk into the potatoes with 2 tsp of the spice mix, the zest of 1 lemon, dill and some seasoning. Carefully mix the poached fish into the potato, keeping the flakes quite large. Shape into 8 flat fishcakes, then dip each into the beaten egg, then the breadcrumbs. Can be frozen at this stage for up to 2 months.

3 Heat oven to 200C/180C fan/gas 6. Heat the oil in a large non-stick ovenproof frying pan over a medium heat. Add the fishcakes and fry for 5 mins each side until golden. Cook in the oven for 8-10 mins until piping hot. Meanwhile, mix the yogurt with the remaining zest, 2 tbsp lemon juice, ½ tsp spice mix and seasoning. Serve with salad.