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Fish recipes

Haddock and fennel fish cakes

40 minutes

Haddock and fennel fish cakes

By Abigail Donnelly

Serves 8 cakes

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

3 potatoes, roughly chopped
1 free-range egg
1 T flour, plus extra for dusting
300 g smoked haddock fillet, diced
1 bulb fennel, finely chopped
1 T fennel sprigs
1/4 cup Italian parsley, finely chopped
1 lemon, juiced
1 lime, juice and zest
1 red chilli, finely chopped
1 red onion, finely chopped
Sea salt and freshly ground black pepper, to taste
Oil, for frying
Tomato relish, for serving

Method

Preheat the oven to 180°C.

Boil the potatoes until soft, drain and return to the pot. Mash roughly, add the egg and flour and mix well.

Combine the remaining ingredients (except the oil and tomato relish) in a bowl, then add the potato mixture and mix well. Shape the mixture into 8 rounds. Dust with flour, then chill for 20 minutes.

Heat the oil in a large frying pan over a high heat. Fry the fish cakes until golden on both sides. Transfer to a greaseproof paper-lined baking tray and finish in the oven for 10 to 15 minutes.

Serve with the tomato relish. It can be bought online at Woolworths, or try to make your own.

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Roast fish with charred limes and sesame egg noodles

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Chicken curry with Sticky bananas

Banana salsa with crispy gammon

Reviving Asian duck broth

Pink Pigeon Mojito

Kohlrabi, potato and salmon ceviche

Chocolate-and-cardamom panna cotta with rose syrup

Asian-style fillet roast on rice noodles

Asian chicken and mango salad

Beef carpaccio

Haddock and fennel fish cakes

Haddock and fennel fish cakes

Ingredients

Method