I’m a very lucky person to have been able to support the Beyond Sight Loss Group at the Billingsgate Seafood Training School in Tower Hamlets earlier this year. Group members who attended really enjoyed the cooking sessions and got the chance to create very delicious and easy to follow recipes, which I’ve shared below so why not give them a try?
Smoked Haddock Fish Cakes (serves 4)
450g/1lb cooked smoked haddock
340g/12oz mashed potatoes
Salt and freshly ground black pepper
30g/ 1oz butter, melted
1 tablespoon chopped parsley
2, eggs, beaten
Dried white breadcrumbs
6 tablespoons oil for frying
290ml/half pint parsley sauce
1 to 2 lemon wedges to serve
- Mix the haddock and potatoes together. Season well with salt and pepper.
- Add the melted butter, parsley and enough beaten egg to bind the mixture until soft but not sloppy. Allow to cool.
- Flour your hands and shape the mixture into 8 flat cakes 2.5cm thick brush with the beaten egg and coat with breadcrumbs.
- Heat the oil in a frying pan and fry until the fish cakes are brown on both sides.
- Serve with parsley sauce and lemon wedges.
Lemon & Poppy Seed Cupcakes (makes 6)
115g self-raising flour
90g golden caster sugar
Zest of 1 lemon
Half tbsp poppy seeds, toasted
50g natural yogurt
90g butter, melted and cooled a little
- Heat oven to 180C/160 fan/gas 4 and line a 6 hole muffin tin with cupcake or muffin cases.
- Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, and then tip this into the dry ingredients with the melted butter.
- Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
- Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, and then carefully lift onto a wire rack to finish cooling.
Happy cooking 🙂
If you’d like to know more about the Billingsgate Seafood Training School you can visit their website by clicking this link: http://www.seafoodtraining.org/ or following their Twitter page: @SeafoodSchool
Written by Christine Edmead