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Smoked haddock brandade cakes with lime yogurt

Crisp, golden brandade cakes with smoky haddock in every bite
Creamy lime yogurt tang on the side, bright and refreshing
Comforting, savory, and just the right bit of zing

dinner ⏱ 35 min 540 kcal / portion 48.0 g carbs / portion (estimated) eggfishglutenmilk 🔗 Original source

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Smoked haddock brandade cakes with lime yogurt
v5 · rb0e705f985 20260727Z1751 Haddock Brandade Cakes 🥘 73.9 ml olive oil 100 ml vegetable oil 2 pieces lime wedge 🌀 whisk the lime yogurt sauce ⏳ ⏱ 60 min chill the sauce 🍳 ⏱ 10 min bring the milk to a boil and simmer the haddock ⏳ cool the haddock in the bowl until you can handle it 🔪 peel and roughly flake the haddock 🍳 ⏱ 8 min cook the potatoes with thyme and bay in the haddock-infused milk 🔪 drain the potatoes and discard the milk and herbs 🌀 mash the potatoes and mix in flaked fish, garlic, parsley, and olive oil 🌀 season the brandade mixture to taste shape quenelles or balls of about each 🌀 gently coat the cakes in flour then egg then panko 🍳 ⏱ 1 min fry the cakes in hot oil until golden brown 🔪 drain the cakes on kitchen towel 🍽 arrange the cakes on plates and serve with lime wedges and the sauce 300 g greek yogurt 2 tbsp coriander 1 piece lime zest 30 ml lime juice 1 l milk 500 g smoked haddock 500 g potato 3 pieces thyme 3 pieces bay leaf 1 piece garlic 2 tbsp parsley salt to taste pepper to taste 80 g plain flour 2.5 pieces egg 200 g panko greek yogurt, coriander, lime zest, lime juice 30 ml milk, smoked haddock potato, thyme, bay leaf garlic, parsley 44 ml olive oil salt, pepper plain flour, egg, panko vegetable oil lime wedge
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Preparation steps

  1. whisk the lime yogurt sauce
  2. chill the sauce for up to 60 minutes
  3. bring the milk to a boil and simmer the haddock for 10 minutes
  4. cool the haddock in the bowl until you can handle it
  5. peel and roughly flake the haddock
  6. cook the potatoes with thyme and bay in the haddock-infused milk for 8 minutes
  7. drain the potatoes and discard the milk and herbs
  8. mash the potatoes and mix in flaked fish, garlic, parsley, and olive oil
  9. season the brandade mixture to taste
  10. shape quenelles or balls of about each
  11. gently coat the cakes in flour then egg then panko
  12. fry the cakes in hot oil until golden brown for about 1 minute per side
  13. drain the cakes on kitchen towel
  14. arrange the cakes on plates and serve with lime wedges and the sauce

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