Vegan recipes

Crispy potatoes with lime-and-parsley salt

1 hour

Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes

Asparagus recipes

Salsa verde-dressed green salad

Camembert, pine nut and herb stuffed mushrooms

10 – 12 minutes

Cheese recipes

Roast cauliflower cheese bake on macaroni

30 minutes

Tart recipes

Roast lamb and minted tzatziki toasts

30 minutes

Beef recipes

Sun-dried tomato scones with olive butter

Fish recipes

Smoked haddock fishcakes with parsley and caper sauce

30 minutes

Smoked haddock fishcakes with parsley and caper sauce

By Neil Roake

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 potatoes (about 400 g), peeled
600 g smoked haddock
2 cups milk
1 large handful fresh dill, finely chopped
6 caperberries, chopped
Grated zest and juice of 1 medium-sized lemon
½ t cracked black pepper
5 spring onions, sliced into 1 cm pieces
Flour, for dusting
1 free-range egg, beaten
Breadcrumbs, for coating
Olive oil, for shallow-frying

For the parsley and caper sauce:

1 cup cream
Juice of 1 lemon
1 T chopped parsley
1 T chopped capers

Method

Cut the peeled potatoes into 3 cm-sized pieces and, in a saucepan over a high heat, boil until tender. Crush gently with a fork (you are after a crushed texture, not a mashed one).

In a large frying pan over a medium to low heat, gently poach the haddock in the milk for 10 minutes. Remove the fish using a slotted spoon and set aside to cool.

Flake the fish with a fork and mix with the potato, dill, caperberries, lemon zest and juice, black pepper and spring onion until well combined, but not mashed. Split the mixture into 8 portions of roughly 80 g each and form into patties.

Chill for at least 30 minutes. Dust the fishcakes with flour, then dip first in beaten egg and then into breadcrumbs. Shallow-fry in a pan of hot olive oil until golden and serve with the parsley and caper sauce.

To make the parsley and caper sauce: Pour the cream and lemon juice into a small saucepan over a medium to low heat. Add the parsley and capers and reduce the mixture until it thickens – if it becomes too thick, add a little water to thin it out again.

TASTE’s take:

Serve these delicious fishcakes with rashers of crisp bacon and soft-poached egg.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Crispy potatoes with lime-and-parsley salt

Smashed brinjal, lemon and garlic dip

Summer asparagus salad

Salsa verde-dressed green salad

Camembert, pine nut and herb stuffed mushrooms

Roast cauliflower cheese bake on macaroni

Bite-size tarts

Roast lamb and minted tzatziki toasts

Italian meatballs

Contemporary Waldorf salad

Sun-dried tomato scones with olive butter

Smoked haddock fishcakes with parsley and caper sauce

Smoked haddock fishcakes with parsley and caper sauce

Ingredients

Method