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Fish cakes with chive yoghurt

Ping-pong balls with chive yoghurt

Fish cakes with chive yoghurt

PT50M

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1
In a pan, bring the milk to the boil, then lower the fish fillets in. Reduce to a gentle simmer and poach for 3 minutes
  • 240ml of whole milk
  • 500g of haddock fillet
2
Remove from the heat and allow to cool, strain the liquid into a clean pan. Reserve the fish for later
3
Place the pan with the milk over a medium heat. Add the diced potato and cook for 10-12 minutes until soft. Remove from the heat and drain the excess liquid
  • 1 large potato
4
Flake the fish into a bowl and add the potato, shallot, ginger, tarragon, chilli, cardamom and salt and pepper
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 tsp cardamom seeds, ground
  • 1 green chilli, small, fine dice
  • 50g of ginger, minced
  • 1 shallot, finely sliced
  • 1 tsp fresh tarragon, chopped
5
Mix together until combined and shape into ping-pong sized balls
6
Prepare 3 bowls for crumbing. Add flour to the first, the beaten egg to the second and sesame seeds to the third. Coat each ball in the flour, egg then sesame seeds
  • 1 egg, beaten
  • 100g of sesame seeds
  • 2 tbsp of flour
7
Place a pan over a medium heat and add a little vegetable oil. Shallow-fry the balls until golden. Once golden, remove from the pan and place on kitchen paper
  • 200ml of vegetable oil, to shallow fry
8
Mix together the yoghurt, chives and parsley in a bowl, serve as a dip to the haddock ping-pong balls
  • 1 tsp chives
  • 1 tsp parsley
  • 300g of low fat natural yoghurt

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