Name: Melon and cured ham salad
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: celery, very thinly sliced 3–4 sticks,extra virgin olive oil, for drizzling ,lemon, juiced 1,sea salt and freshly ground black pepper, to taste ,sweet melon 1,Woolworths Cremezola 180g,Woolworths speck or Black Forest ham, pack 1 x 70 g

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Melon and cured ham salad

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Smoked haddock fish cakes

40 minutes

Smoked haddock fish cakes

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time

Cooking Time 40 minutes

Ingredients

300–400 g leeks, trimmed and thinly sliced
2 T canola oil
1 T butter
500 g medium potatoes, peeled and thinly sliced
1 cup fish or vegetable stock
300 g smoked haddock
sea salt and freshly ground black pepper, to taste
70-100 g rice flour
sunflower oil, for frying
lemon wedges or lemony mayonnaise, for serving
watercress, to garnish (optional)

Method

1. Gently cook the leeks in the oil and butter until soft. Add the potatoes, then pour in the stock.

2. Simmer, covered, for 15 minutes, or until tender.

3. Rinse the haddock and place on top of the potatoes. Cover and cook for 5 minutes, then allow to cool.

4. Roughly mash the potatoes, leeks and haddock together. Season to taste. Shape into approximately 20 medium fish cakes.

5. Dust the fish cakes in the rice flour, then shallow-fry in medium-hot oil for a few minutes on each side until golden. Serve with the lemon, mayonnaise and watercress.

Find more haddock fish cakes recipes here.

Photographs: Toby Murphy

Production: Brita Du Plessis

Food Assistant: Thandiwe Mamacos

This is a test recipe

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Smoked haddock fish cakes

Ingredients

Method