Smoked fish and parsnip cakes

Name: Smoked fish and parsnip cakes
Yield: Makes 12 cakes, serving six (if everyone is eating two)
Ingredients: salt and black pepper; 40 g unsalted butter; salt and black pepper; 2 garlic cloves, crushed; 20 g chives, roughly chopped; 2 large eggs, lightly whisked; 2 lemons: finely grate the zest to get 2 tsp, then cut into wedges, to serve; 8 parsnips, peeled and cut into 4cm chunks (600g); 8 parsnips, peeled and cut into 4cm chunks (600g); 20 g dill, roughly chopped; 560 g smoked cod or haddock fillets (undyed), skinless and boneless, chopped into 4cm pieces; 560 g smoked cod or haddock fillets (undyed), skinless and boneless, chopped into 4cm pieces; 120 ml olive oil

Preparation info

Makes 12 cakes, serving
six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

I love to eat these for brunch, topped with a poached egg, but they’re good any time of the day. If eating them for lunch or supper, try grating some fresh horseradish into soured cream to serve alongside. I’ve allowed for two cakes each, but some people will prefer one, particularly if eating them in the morning topped with an egg. The patties can be made up to 24 hours before serving, up to the point of frying, and kept in the fridge.

Ingredients

Fish course
Pescatarian
Brunch
Gluten-free

Ingredients

Method