Smoked Haddock and Parsnip Fishcakes

This recipe is from Sarah Ravens Garden Cookbook. It is easy to make, freezes well and tasty!! Also you can meddle with individual ingredient quantities and it still works out well

1. 1

   Cook the onion with the bacon over a moderate heat for 10 minutes and put to one side.
   Put the smoked haddock into a pan, together with the bay leaf and cloves. Por over the milk, cover and bring to boil. As the milk boils, remove from the heat and allow the fish to cool in the liquid.
   Boil or steam the parsnips and potatoes together until they are tender. Mash them with the butter and a dash of the boiled milk and season well.
   Combine the onions, bacon, mashed potatoes and parsnips, parsley and chilli, if using. Barely flake the fish, and fold carefully into the vegetable mixture. The fish cakes are far nicer if the flakes of fish are intact. Adjust the seasoning.
   Dust your hands with seasoned flour and shape balls of the mixture into shapes. Dip these into the beaten egg and coat with breadcrumbs.
   Shallow-fry in the olive oil until golden or bake for 15-20 minutes in an oven pre-heated oven to 180 degrees Gas Mark 4. They can be made in advance and kept on a baking tray in the fridge until you want to cook them.