Spiced pumpkin and smoked haddock cakes
Serves: 4
Preparation: 30 minutes
Cooking Time: 25 minutes
These light fish cakes take on an autumnal twist with the inclusion of pumpkin.
Ingredients
- 1 fillet of Co-op smoked haddock fillets
- 200g Co-op pumpkin cut into small pieces
- 2tsp olive oil
- 1tbsp chopped parsley
- 1tsp curry powder
- 1tsp cumin
- 1tsp coriander
- 1⁄4 tsp chilli powder
- 2 potatoes, peeled and cubed
- 25g breadcrumbs
- 1 Co-op free range egg, beaten
- 20g plain flour
- For the salsa
- 3 tomatoes, skinned, de-seeded and chopped
- 1 green chilli, finely chopped
- 2 shallots, very finely chopped
- Juice of 1 lime
- 2tsp olive oil
- 1tbsp fresh coriander
Method
- Bring a large saucepan of water to the boil. Cook the potato until just tender and drain into a colander.
- In the same pan bring a little more water to the boil and cook the pumpkin for 4-5 minutes and drain.
- Mash the potato until smooth and pop into a mixing bowl. In a frying pan add the olive oil and spices.
- When hot add the pumpkin pieces and fry for about 1 minute, cool and mash. Add to the mash potato.
- Remove the skin and any bones then cut the haddock into small pieces and add to the mash with the chopped parsley.
- Give everything a good old mix up and then divide into 4. Shape into a fishcake. In 3 bowls add the egg to one flour to another and breadcrumbs to the last.
- Dip each of the fish cakes into the flour, then the egg and finally the breadcrumbs. Repeat the process and then chill the fish cakes for 20 minutes.
- For the salsa quite simply mix all the ingredients together. To skin and de-seed a tomato if your unsure simply make a little cross in the skin of the tomato and cook in boiling water for 10 seconds then refresh under cold water. The skin will just peel off.
- To cook the fish cakes pre-heat the oven to 190°C / gas mark 5. Over a medium heat fry the fish cakes until golden then pop into the oven for 10 minutes. Serve with tomato salsa and fresh lettuce.