I am on half term this week and next week and I'm enjoying the break from work! The kitchen is finally all in, I'm just waiting for the floor, which comes next week, the door and the painting. It looks really good, the tiling is beautiful and I have under cupboard lighting! I promise to post before and after pictures when it's all completely finished. I am so happy with the kitchen so far and my new oven is brilliant! I've used it everyday since the main building work was finished, its so nice to have the oven back after almost 7 months!
This is another of my summer dishes, beautiful fishcakes. They were lovely with a nice fresh salad from the garden. The original recipe does not include sweetcorn but I had a craving for them so added some in and it added a really nice element to the dish.
Smoked Haddock Fish Cakes (adapted from Good Food Magazine January 2003)
100g white breadcrumbs
450g potatoes, peeled
450g smoked haddock
1 small tin sweetcorn
1 lemon, grated zest
2 tbsp chopped fresh parsley
flour, for dusting
3 tbsp vegetable oil, for frying
Preheat the oven to 150C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
Shell the egg and chop it. Carefully mix with the potato, fish, sweetcorn, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve