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.

Thursday, 29th April 2021, 5:04 pm
Updated Thursday, 29th April 2021, 5:06 pm

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.

Haddock and black pudding fishcakes

Ingredients

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

Method

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.