Fish cakes with chive yoghurt

PT50M

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Ingredients

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Ping-pong balls

Chive yoghurt

1
In a pan, bring the milk to the boil, then lower the fish fillets in. Reduce to a gentle simmer and poach for 3 minutes
2
Remove from the heat and allow to cool, strain the liquid into a clean pan. Reserve the fish for later
3
Place the pan with the milk over a medium heat. Add the diced potato and cook for 10-12 minutes until soft. Remove from the heat and drain the excess liquid
4
Flake the fish into a bowl and add the potato, shallot, ginger, tarragon, chilli, cardamom and salt and pepper
5
Mix together until combined and shape into ping-pong sized balls
6
Prepare 3 bowls for crumbing. Add flour to the first, the beaten egg to the second and sesame seeds to the third. Coat each ball in the flour, egg then sesame seeds
7
Place a pan over a medium heat and add a little vegetable oil. Shallow-fry the balls until golden. Once golden, remove from the pan and place on kitchen paper
  • 200ml of vegetable oil, to shallow fry
8
Mix together the yoghurt, chives and parsley in a bowl, serve as a dip to the haddock ping-pong balls
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