If you have landed on this recipe through our recipe blog then you will know that March 2021 in our recipe series is all about Parsnips.
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- 4-5 parsnips (550g), peeled and slice into large chunks
- 260g smoked cod or haddock fillets, skinless and boneless, chopped into 4cm pieces
- 5g dill, roughly chopped
- 2 anchovy fillets, chopped
- 5g chives, roughly chopped
- 1 garlic clove, crushed
- 4 spring onions, finely chopped
- Finely grated zest of 1 lemon
- 1 egg, lightly whisked
- 2 tablespoons sesame seeds
- 2 tbsp olive oil
- Salt and black pepper
- Horseradish cream or sour cream to serve
Place the parsnips on a small baking tray and roast for 30-35 minutes, until cooked through and soft. Once cool enough to handle,. place the flesh in a large bowl (you should have around 270-300g cooked parsnip) roughly mash and set aside to cool. Alternatively, you can mash in a blender.
Place the fish in a food processor and pulse a few times (you want it roughly chopped rather than minced) then add to the parsnip, with a half-teaspoon of salt, plenty of pepper and the remaining ingredients (dill, chives, garlic, lemon zest, egg, and anchovy fillets) apart from the oil.
Mix well and form into 6- 8 patties: they should be about 8cm wide and 2-3cm thick. At this stage, you could cover the patties and refrigerate until ready to cook, up to 24 hours ahead of time.
Remove the fishcakes from the fish and dip both sides into sesame seeds.
Place on an oiled baking tray and roast in the oven for 25-30 mins until golden brown.
Serve with horseradish cream or sour cream.
This recipe was inspired by Yotam Ottolenghi
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