Haddock Fish Cakes

• 1 lb fresh haddock
• 1 cup sweet potato/celeriac mash (see recipe this blog!)
• 1/3 cup chopped fresh parsley
• 4 green onions, thinly sliced
• 1/3 cup fresh grated parmesan cheese
• 1/2 lemon, juice and zest
• salt and pepper
• 3/4 cup whole wheat flour
• olive oil
• canola oil.

Curry yogurt sauce

• 1/3 c plain fat free yogurt
• 1/3 c plain fat free greek yogurt
• 2 tsp curry powder
• 1/4 tsp sugar
• 1/2 tsp salt
• 2 finely sliced green onions
• dash of Frank's Red Hot sauce (optional)

Mix all yogurt sauce ingredients and refrigerate.  

In a frying pan, bring about 1 inch of water and a squeeze of lemon juice to a boil.  Reduce heat to medium.  Place the rinsed fresh haddock in the water and poach about 4 minutes, until haddock breaks apart easily.  Drain well and let cool until it can be handled.  Mix sweet potato/celeriac mash with green onion, parsley, cheese, lemon zest, salt, and pepper. Gently fold in the haddock - you want the haddock to stay in big flakes.  Carefully mold cakes, about 3 inches in diameter and about one inch thick.  Place on a plate, cover with plastic wrap, and place in fridge for at least 2 hours - preferably overnight.

When ready to cook, place 3/4 cup ww flour on a plate and gently coat each fish cake.  Coat the bottom of a frying pan with equal parts olive and canola oil.  The canola has a higher smoke point, so will be less inclined to burn.  Bring the oil to a med-high heat.  Gently add each fish cake.  Cook on each side until brown, 6-8 minutes per side.

So here's my trick...make a lovely baked haddock dinner with the sweet potato/celeriac mash...but make lots of extra.  These are a great use of leftovers the next day!  And I forgot to take the pictures as I went...will add them next time!