Magpie Cafe, Whitby, recipe of week: Haddock and black pudding fishcakes
Here's the latest recipe from The Magpie Cafe in Whitby for you to make at home.
Haddock and Black Pudding Fishcakes (serves 4)
Haddock is one of my favourite fish, sweet in flavour.
It marries well with the rich spiciness of the black pudding and the freshness of the mint.
1.5 kilo peeled potatoes (King Edward or Maris Piper)
1.5 kilo haddock (skinned and boned)
300g black pudding
6 spring onions
1 tablespoon of chopped parsley
Milk and fish stock to poach the haddock
Salt and pepper
Breadcrumbs to coat
Boil the potatoes in salted water.
Poach the haddock in milk and fish stock with the spring onions, salt and pepper.
When the potatoes are cooked, strain and mash, crumble the black pudding and mix through the potato.
Strain the haddock and add to the mash with the chopped parsley, mix through gently.
Place in the fridge to chill before shaping.
Once chilled, divide the mix into eight and shape into cakes, dip in milk and coat with the breadcrumbs.
Pan fry until golden and heated through.
Serve on crushed minted garden peas and a wedge of lemon.